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Chicken and Noodle Stir Fry Recipe

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This recipe for Chicken and Noodle Stir Fry, by , is from Our Favorite Family Recipes, 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!

Contributor:  
Contributor:  
Nina Boldosser

Category:
Category:

Ingredients:  
Ingredients:  
Stir-Fry Ingredients:
12 oz. uncooked linguine
1 medium red bell pepper
1 small red onion
1 tbsp. vegetable oil
1 1/2 lbs. chicken tenders
1 tbsp. Asian seasoning mix
1 (16 oz.) bag fresh stir-fry vegetable mix
1/3 cup chopped cashews (optional)

Glaze Ingredients:
1 cup chicken broth
1/3 cup orange marmalade
1/4 cup reduced-sodium soy sauce
2 tbsp. cornstarch
3 garlic cloves, minced
2 tsp. grated fresh gingerroot

Directions:
Directions:
Bring salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Meanwhile, slice bell pepper into strips and onion into thin wedges.
Heat oil over medium-high heat 1 - 3 minutes or until shimmering.
Slice chicken on a bias into 1/2 inch pieces.
Combine chicken and seasoning mix in a mixing bowl.
Add chicken mixture to a skillet. Cook and stir 4 - 6 minutes or until centers of chicken are no longer pink.
Add bell pepper, onion and stir-fry mix to skillet. Cook and stir 2 - 3 minutes or until vegetable are crisp-tender.

Prepare the glaze by whisking all Glaze ingredients in a small mixing bowl.

Move chicken and vegetable up sides of the skillet, making a well in the center. Add glaze and bring to a boil. Add pasta to skillet. Toss with chicken, vegetables and glaze.

Garnish with cashews, if desired and serve.

 

 

 

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