Thin Noodles With Chicken And Vegetables Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Bean threads | 6 Ounce, uncooked | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 2 tablespoons hoisin sauce | ||
| Vegetable oil | 1 Tablespoon | |
| Green onions | 2 Small, finely chopped | |
| Minced ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pound boneless skinless chicken breasts, cut into bite-size pieces | ||
| 1 package frozen vegetable medley, thawed and drained | ||
| Orange marmalade | 1/4 Cup (16 tbs) | |
| Chili Sauce | 2 Tablespoon | |
| Red pepper flakes | 1/4 Teaspoon | |
Directions
1. Place 6 cups water in wok; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Place in medium bowl; stir in chicken broth and hoisin sauce. Set aside; keep warm.
2. Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic; stir-fry 15 seconds. Add chicken; stir-fry 3 to 4 minutes or until almost done. Add vegetables; stir-fry until vegetables are hot and chicken is no longer pink in center. Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles.
2. Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic; stir-fry 15 seconds. Add chicken; stir-fry 3 to 4 minutes or until almost done. Add vegetables; stir-fry until vegetables are hot and chicken is no longer pink in center. Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles.
Chef
