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Stir-Fried Chicken and Rice Noodles Recipe

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This recipe for Stir-Fried Chicken and Rice Noodles is from Four Generation Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 tsp cornstarch
1/3 C. soy sauce
1/4 C chicken broth or white wine
2 tsp sesame oil
1 1/2 lbs boneless skinless chicken breasts cut into 1 inch cubes
1/2 C. chicken broth
2 tbsp sugar
1 tbsp Worcestershire sauce
3/4 tsp chili powder
3 oz Asian rice noodles uncooked
4 tsp canola oil divided
3 C. broccoli florets
2/3 C. chopped green onions
3 garlic cloves
2 tsp gingerroot
1/4 C. unsalted dry roasted peanuts
Directions:
Directions:
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 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

Cook the rice noodles. Meanwhile drain and discard the marinade from chicken. In a large skillet, stir-fry chicken in 2 tsp canola oil until juices run clear. Remove and keep warm.

Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger. Stir-fry for 3 to 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.
Number Of Servings:
Number Of Servings:
6

 

 

 

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