Noodles w/Chicken & Vegetables
Ingredients
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1 tablespoon vegetable oil
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3/4 pound boneless skinless chicken breasts, cut into thin slices*
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10 ounces fresh egg noodles pre-cooked
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3/4 cup shiitake mushrooms, thinly sliced & stems removed, optional
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1/2 cup shredded or julienned carrots
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1/4 cup thinly sliced celery
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1/2 cup red bell pepper thinly sliced
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1/2 cup yellow bell pepper thinly sliced
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1/2 cup red onion thinly sliced
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1 cup broccoli florets
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1 cup whole snow peas
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1 teaspoon garlic minced
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1/2 teaspoon ginger minced
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1/2 cup chicken broth
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4 tablespoons hoisin sauce
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4 tablespoons soy sauce
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2 tablespoon sesame oil
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4 teaspoons cornstarch
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1/4 cup sliced green onion tops (only the dark green part)
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salt and pepper to taste
*Boneless/Skinless chicken thighs can be substituted.
Directions
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Preheat the vegetable oil in a large pan over medium high heat.
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Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
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Remove the chicken from the pan. Add all of the vegetables to the pan and cook for 4-5 minutes or until just softened.
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Add the garlic and ginger and cook for 30 seconds.
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Add the noodles to the pan, along with the chicken. Toss to combine.
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In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
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Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened, stirring frequently.
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Sprinkle with green onions, then serve.
