Chicken Stir Fry with Rice Noodles

Ingredients: 

• 12 oz rice noodles 
• 3 tablespoons vegetable oil 
• 2 skinless boneless chicken breasts, sliced into bite-size strips 
• 1 red bell pepper (or 1/2 red and 1/2 green), sliced 
• 1 cup broccoli, chopped 
• 4 oz shiitake or portabello mushroom, sliced 
• 1 tablespoon peeled and shredded fresh ginger 
• 1/2 cup chicken broth 
• 2 tablespoons soy sauce 
• 2 tablespoons ketchup 
• 1 teaspoon cornstarch 
• few drizzles of sesame oil

Instructions

1. 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.
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 and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 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!

Notes

Straight cut rice noodles can be purchased in the Asian section of most grocery stores.

Read more on: Chicken Stir Fry with Rice Noodles @ natashaskitchen.com

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