USE PROMO CODE FIRSTORDER FOR 10% OFF YOUR FIRST ORDER • FREE SHIPPING ON ALL ORDERS IN THE U.S.A. 🚚
Rated 0 stars by 1 users
Quick and easy, perfect for busy weeknights, lighter and healthier than takeout! This Chicken Stir Fry with Rice Noodles has a 4-ingredient sauce that is light and flavorful, making it an instant favorite with your family!
12 oz rice noodles
3 tbsp vegetable oil
1 lb skinless boneless chicken breasts sliced into bite-sized strips
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
2 tbsp ketchup
1 tsp cornstarch
A few drops of sesame oil
Salt and black pepper to taste
Bring a Berlinger Haus 2.3 qt Casserole Pot 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.
In a Berlinger Haus Non-Stick 11” Non-Stick Wok with Protector, 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.
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
Drizzle sesame oil and season to taste with salt and pepper before serving.