Chicken Stir Fry with Rice Noodles (30 minute meal)

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

12 oz rice noodles

3 Tbsp vegetable oil

1 lb skinless boneless chicken breasts (sliced into bite-sized strips)

Salt and black pepper to taste

1 red bell pepper (or 1/2 red and 1/2 green, sliced)

1 cup broccoli (chopped)

4 oz shiitake or portobello mushroom (sliced)

1 Tbsp fresh ginger (peeled and grated)

1/2 cup chicken broth

2 Tbsp soy sauce (NOT low-sodium*)

2 Tbsp ketchup

1 tsp corn starch

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. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. 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 hot and fully cooked through.

Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

Nutrition

• Calories: 588 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 877 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 30 g