Ingredients:
12 oz rice noodles or egg noodles3 tablespoons vegetable oil2 skinless boneless chicken breasts, sliced into bite-size strips1/2 red and green bell pepper, sliced1 cup broccoli, chopped4 oz shiitake or portabello mushroom, sliced1 tablespoon peeled and shredded fresh ginger1/2 cup chicken broth2 tablespoons soy sauce2 tablespoons ketchup1 teaspoon cornstarchfew drizzles of sesame oil
Directions:
1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 minutes, or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
3. Add bell peppers, broccoli, mushrooms, and ginger to the skillet and stir-fry for 3 minutes.
4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
6. Right before serving drizzle sesame oil. Grab a fork and enjoy!
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