Chicken Stir-fry with Rice Noodles

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. Takeout is often dripping with sweet, salty and oily sauces but this 4-ingredient sauce is light and so flavourful.

12 oz rice noodles
3 Tbsp. vegetable oil
1 lb chicken breasts, skinless boneless, sliced into bite-sized strips
sea salt
black pepper, freshly ground
1 red bell pepper or ½ red and ½ green, sliced
1 cup broccoli, chopped
4 oz shiitake or portobello mushroom, sliced
1 Tbsp. fresh ginger, peeled and grated
½ cup chicken broth
2 Tbsp. soy sauce
2 Tbsp. ketchup
1 tsp. cornstarch
few drizzles sesame oil

Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2-4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 Tbsp. of vegetable oil.

In a large wok or skillet, heat 2 Tbsp. 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.

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

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

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

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

Makes 4 servings.

Cook's 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 flavour.