Chicken Stir Fry with Rice Noodles (30 minute meal

• Gluten free

• Meat

  • 2 Chicken breasts, skinless boneless

• Produce

  • 1 cup Broccoli
  • 1 tbsp Ginger, fresh
  • 1 Red bell pepper
  • 4 oz Shiitake or portobello mushroom

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Ketchup
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 12 oz Rice noodles

• Baking & Spices

  • 1 tsp Cornstarch

• Oils & Vinegars

  • 3 drizzles Sesame oil
  • 3 tbsp Vegetable oil

Found on natashaskitchen.com

Description

Ingredients

• 12 oz rice noodles
• 3 tablespoons vegetable oil
• 2 skinless boneless chicken breasts, sliced into bite-size strips
• 1 red bell pepper (or ½ red and ½ green), sliced
• 1 cup broccoli, chopped
• 4 oz shiitake or portobello mushroom, sliced
• 1 tablespoon peeled and shredded fresh ginger
• ½ cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• few drizzles of sesame oil

Directions

• 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.
• 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.
• 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 cooked through.
• Right before serving drizzle sesame oil. Grab a fork and enjoy!