30-Minute Chicken Rice Noodle Stir-Fry

• Meat

  • 2 Chicken breasts, skinless boneless

• Produce

  • 1 cup Broccoli
  • 1 tbsp Ginger, fresh
  • 1/2 Red and green bell pepper
  • 4 oz Shiitake mushroom

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 2 tbsp Ketchup
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 12 oz Rice noodles or egg noodles

• Baking & Spices

  • 1 tsp Cornstarch

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 3 drizzles Sesame oil, Asian

Found on munchkintime.com

Description

Ingredients

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

Directions

• Fill pot with water add salt and bring it to a boil. Place noodles into the pot and cook them on medium heat until barely tender, about 2 minutes. Drain the water and stir in 1 tablespoon of olive oil. Set aside.
• In a large skillet, heat 2 tablespoons of olive oil over high heat, carefully add chicken and stir-fry on high heat, constantly stirring for about 3 minutes. Remove chicken from the skillet on to the plate and set aside.
• Combine bell peppers, broccoli, mushrooms, and ginger in the same skillet and stir-fry on medium heat for 3 minutes.
• Using a mixing bowl and a spoon, whisk chicken stock, soy sauce, ketchup and cornstarch.
• Return chicken to the skillet, add noodles and chicken broth mixture and stir-fry for 3 minutes or until chicken is cooked through.
• When serving drizzle sesame oil. Grab a fork and enjoy!