Stir-Fried Chicken and Rice Noodles |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. Don't let the ingredients fool you, she warns, the stir-fry is very simple. We love its Asian flair. Ingredients:
2-1/2 teaspoons cornstarch |
1/3 cup reduced-sodium soy sauce |
1/4 cup white wine or reduced-sodium chicken broth |
2 teaspoons sesame oil |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1/2 cup reduced-sodium chicken broth |
2 tablespoons sugar |
1 tablespoon worcestershire sauce |
3/4 teaspoon chili powder |
3 ounces uncooked thick rice noodles |
4 teaspoons canola oil, divided |
3 cups fresh broccoli florets |
2/3 cup chopped green onions |
3 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1/4 cup unsalted dry roasted peanuts |
Directions:
1. In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.
2. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.
3. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts. Yield: 6 servings.
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