Thin Noodles With Chicken And Vegetables
|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|
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.