A super simple Asian style dinner, thats ready in under an hour & oh so tasty! Complete with rice noodles, stir fried veggies & chunks of chicken covered in a savory Asian style sauce.
INGREDIENTS
1 pkg. Skinny Rice Noodles
2 tbsp Vegetable oil
1 pkg. Chicken Cutlets, cut into bite sized pieces
2 tbsp Sesame Oil
1 Bell Pepper (Yellow, red or orange), sliced thin
1-2 Carrots, sliced thin
1 cup Cabbage (precut, or sliced thin)
1/2 pkg. Snow Peas, ends trimmed
Sauce:
1 tsp Ginger, minced
2-3 cloves Garlic, pressed
3/4 cup Water
1/4 cup Soy Sauce
2 tbsp Oyster Sauce
2 tbsp Honey
2 tbsp Corn Starch (& equal parts water)
3 Green Onions, diced
1 /2 pkg. Bean Sprouts
INSTRUCTIONS
Begin by setting a large pot of water to boil, then cook the rice noodles just shy of the time directed on the package. Drain and toss with a dollop of sesame oil, set aside for now.
Then in a large frying pan or wok, heat vegetable oil and cook chicken seasoned with salt & pepper. Set side for now.
In the same pan cook the carrots for a few minutes, then add in the sliced cabbage and snow peas. Finally adding in the peppers, cooking for another minute until tender.
In a medium bowl combine listed ingredients for the sauce, stir to combine. Too add to corn starch, measure it out into a small bowl adding an equal amount of water. Stir to create a slurry and then add into the sauce mixture.
Pour the sauce in with the fried veggies, now you can also add in the cooked chicken too! Cook for a few more minutes and then add in the rice noodles. Toss or stir to combine. Finally adding in the bean sprouts and green onions. Serve immediately with a few crunchy spring rolls on the side. This dish saves nicely and it just as tasty reheated! Enjoy!
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