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Stir-Fried Chicken and Rice Noodles

SUBMITTED BY: Kim Pettipas

"From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. 'Don't let the ingredients fool you,' she warns, 'the stir-fry is very simple. We love its Asian flair.'"

RECIPE RATING:

Read Reviews (6)

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS

2 1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or chicken broth
2 teaspoons sesame oil
1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked Asian rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry-roasted peanuts

DIRECTIONS

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 rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons 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.

FOOTNOTE

Nutritional Analysis: 1 cup equals 293 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1-1/2 fat.

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REVIEWS

Reviewed on Nov. 11, 2007 by carriehr

This is an excellent stir fry recipe - I have six picky eaters at home and they all liked it! ... MORE

Reviewed on Mar. 25, 2008 by Amy

This is awesome! I just made it for may family, my kids ate it too! I put it over brown rice... MORE

Reviewed on Mar. 13, 2008 by ms_moneypenny

I was hoping the chicken would have more flavor than it did after marinating it but overall it... MORE

Reviewed on Dec. 3, 2007 by shimmers30

This was really good and easy to make. I added spinach instead of onions and mixed in some... MORE

Reviewed on Jul. 22, 2008 by Amy G

All of the ingredients sounded like they would make a nice meal so I gave this a shot but it... MORE

Reviewed on Apr. 27, 2008 by Susan May

This was good, but it was a little sweeter than I expected it to be. I basically followed the... MORE