I love Asian food! I have tried many different Asian recipes, and many of them call for several different sauces in one recipe. This can get costly if you need to buy them all! What I love about this recipe, is it doesn't call for anything too unusual (the only thing you might not have is the sesame oil) and it is so simple and delicious!! It has really great flavors! If you don't want to try the rice noodles, it would be excellent served over jasmine rice! Give it a try and let me know how you like it!
The chicken marinates for about 20 minutes. Then you saute it and set aside.
Saute the veggies. I love the bright greens!
These are the rice noodles. Boil water, then remove from heat and stir in noodles. Let sit for 10 minutes or until tender.
Mmm! Love these flavors!
Mix in the noodles and top with roasted peanuts!
STIR-FRIED CHICKEN AND RICE NOODLES
2 1/2 tsp. cornstarch
1/3 cup low sodium soy sauce
1/4 cup white wine or low sodium chicken broth
2 tsp. sesame oil
1 1/2 lbs. chicken breasts, cut into 1 inch cubes
1/2 cup low sodium chicken broth
2 T. sugar
1 T. Worcestershire sauce
3/4 tsp. chili powder
3 oz. uncooked Asian rice noodles
4 tsp. canola oil, divided
3 cups fresh broccoli florets
2/3 cup green onions
3 garlic cloves, minced
2 tsp. minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts
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 the rice noodles according to package directions. Meanwhile, drain and discard the marinade from chicken. In a large skillet or wok, 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 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
Note: Gingerroot usually comes in fairly large pieces, and recipes usually only call for a small amount. I buy a piece of gingerroot, peel it, and put in a freezer bag and store in the freezer. Then when a recipe calls for it, I remove from freezer and grate frozen. Then you always have fresh ginger on hand and don't have ginger rotting in your pantry!