Chicken Stir Fry with Rice Noodles

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Servings: 4 servings 12 oz rice noodles 3 Tbsp vegetable oil 1 lb skinless boneless chicken breasts, sliced into bite-sized strips Salt and black pepper to taste 1 red bell pepper, or 1/2 red and 1/2 green, sliced 1 cup broccoli, chopped 4 oz shiitake or portobello mushroom, sliced 1 Tbsp fresh ginger, peeled and grated 1/2 cup chicken broth 2 Tbsp soy sauce, NOT low-sodium* 2 Tbsp ketchup 1 tsp cornstarch few drizzles of sesame oil

Ingredients

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Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.

Instructions

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In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.

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Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.

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Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.

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Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy! Enjoy!

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