Chicken and Noodle Stir-Fry

Classyglas

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Ingredients

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Original recipe yields 4 servings



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Directions

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  1. Cut chicken into thin strips; coat with 1 Tbsp. cornstarch.
  2. Stir-fry with onion and garlic in hot oil 3 minutes. Add frozen vegetables; stir-fry 2 to 3 minutes until heated.
  3. Combine 2/3 cup water, soy sauce and 4 teaspoons cornstarch; stir into chicken mixture. Cook, stirring, until sauce boils and thickens.
  4. Add vermicelli; toss to combine.

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