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Thin Noodles With Chicken And Vegetables

Chef.at.Home's picture
Ingredients
  Thin noodles/Bean threads 6 Ounce, uncooked (3 Cups)
  Chicken broth 1⁄2 Cup (8 tbs)
  Hoisin sauce 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Green onions 2 , finely chopped
  Minced fresh ginger 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Boneless skinless chicken breasts 1 Pound, cut into bite size pieces
  Kms 10 Ounce, thawed and drained (1 Package)
  Orange marmalade 1⁄4 Cup (4 tbs)
  Chili sauce 2 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
Directions

1. Place 6 cups water in wok; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Place in medium bowl; stir in chicken broth and hoisin sauce. Set aside; keep warm.
2. Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic; stir-fry 15 seconds. Add chicken; stir-fry 3 to 4 minutes or until almost done. Add vegetables; stir-fry until vegetables are hot and chicken is no longer pink in center. Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Chicken
Interest: 
Healthy

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