Quick Chicken and Noodles Stir Fry

Southern.Crockpot's picture

Sep. 09, 2011

Ingredients

Boneless skinless chicken thighs 1 1/2 Pound (6 Thighs)
Water 1 Quart
Salt 1 Teaspoon
Chicken flavored oriental soup 6 Ounce (2 Packages, 3 Ounce Each)
Canola oil 1/4 Cup (4 tbs)
Garlic 2 Clove (10 gm) , minced
Onion 1 Medium , sliced thin
Carrots 2/3 Cup (10.67 tbs) , thinly sliced
Celery 1 Cup (16 tbs) , diagonally cut
Cabbage 2 Cup (32 tbs) , thinly sliced
Chicken broth 1/4 Cup (4 tbs) , warmed

Directions

GETTING READY

1. Cut chicken into 1/2-inch strips.

2. Take a saucepan, place water and salt and bring to a boil over high heat.

3. Add noodles, stir to separate

4. Cook for about 2 minutes.

5. Drain noodles and set aside.

MAKING

6. In a large deep frying pan or wok, place oil and heat to medium temperature.

7. Stir in garlic and onion; cook for about 4 minutes or until onion is clear.

8. Increase heat to high and add chicken.

9. Continuing to stir-fry for about 6 minutes until chicken is done.

10. In the pan or wok and add carrots, celery and both flavor packets.

11. Stir and cook about 2 minutes.

12. Add cabbage and mix all the ingredients together; stir-fry for about 2 more minutes.

13. Add cooked noodles and chicken broth, mixing well for about 2 more minutes until heated through.

SERVING

14. Serve immediately with wide, crisp oriental noodles as garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 269Calories from Fat 145

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 562 mg23.42%

Total Carbohydrates 8 g2.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet