Stir-Fried Chicken and Rice Noodles Recipe

• 6 Servings
• Prep: 25 min. Cook: 20 min.

  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

  • 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.
  • 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.
  • 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.