Easy Stir Fry

This is a quick and easy stir fry recipe that comes together in 30 minutes. It's perfect for busy weeknights, plus it's lighter and healthier than takeout!

Serving: 4 servings

Ingredients

• 12 oz rice noodles

• 3 Tbsp vegetable oil

• 2 skinless boneless chicken breasts

• 1 red bell pepper, sliced

• 1 cup broccoli, chopped

• 4 oz portabello or shiitake mushrooms, sliced

• 1 Tbsp peeled and grated fresh ginger

• ½ cup chicken broth

• 2 Tbsp soy sauce

• 2 Tbsp ketchup

• 1 tsp cornstarch

• 2 - 3 tsp sesame oil, or to taste

Instructions

1. 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.

2. 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.

3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.

4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.

5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.

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

Notes

Straight cut rice noodles can be purchased in the Asian section of most grocery stores. *If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.

#chicken #broccoli #mushrooms #stirfry