Chicken Stir Fry with Rice Noodles (30 minute meal)

Ingredients

• 12 oz rice noodles
• 3 Tbsp vegetable oil
• 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
• Salt and black pepper to taste
• 1 red bell pepper, or 1/2 red and 1/2 green, sliced
• 1 cup broccoli, chopped
• 4 oz shiitake or portobello mushroom, sliced
• 1 Tbsp fresh ginger, peeled and grated
• 1/2 cup chicken broth
• 2 Tbsp soy sauce, NOT low-sodium*
• 2 Tbsp ketchup
• 1 tsp cornstarch
• few drizzles of sesame oil

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!