Chicken and vegetable stir-fry with rice noodles
Ingredients
- 8 oz Rice noodles
- 2 tbsp Sesame oil
- 1 lbs Boneless, skinless chicken breast Thinly sliced
- 2 Cloves of garlic Minced
- 1 Red bell pepper Sliced
- 1 Small head of broccoli Florets only
- 1 Small onion Sliced
- 1 cup Mushrooms Sliced
- 2 tbsp Soy sauce
- 1 tsp Cornstarch
- 1 Sugar
- 2 tbsp Vegetable oil
- Salt and pepper to taste
- Cilantro or green onions for garnish
Instructions
- Cook the rice noodles according to the package instructions. Set aside after draining
- In a small bowl, mix together soy sauce, corn-starch, and sugar.
- In a large skillet or wok, heat sesame oil over high heat. Add the chicken and stir-fry for 3–4 minutes, or until cooked through.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add vegetable oil and stir-fry garlic, red bell pepper, broccoli, onion, and mushrooms. Add salt and pepper to taste.
- Add the chicken back to the skillet and pour the soy sauce mixture over the top. Stir-fry for anadditional 2–3 minutes or until the sauce thickens.
- Add the cooked rice noodles to the skillet and toss to combine.
- Garnish with cilantro or green onions before serving
Notes
Nutrition value
Calories: 500
Fat: 18g
Protein: 32g
Carbohydrates: 57g
Fibre: 3g