Ingredients

The following ingredients have 4 Servings
  • 8 - 10 oz. rice noodles or thin spagetthi
  • 3 tablespoon + 1 teaspoon olive oil
  • 1/2 cup store bought or homemade chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon sherry cooking wine or rice wine
  • 1 teaspoon corn starch
  • 4 0 z. green onion (cut into 1 in length)
  • 4 oz. snow peas
  • 1 red bell pepper (sliced)
  • 1 teaspoon grated fresh ginger
  • 6 skinless boneless chicken thighs (cut into bite size pieces)
  • splash of sesame oil

Instruction

  • Bring a large pot of salted water to a boil. Add the noodles and cook according to instructions on the package. Drain and stir in 1 teaspoon of olive oil. Set aside.
  • In a small mixing bowl combine chicken broth, soy sauce, sherry wine and corn starch. Mix and set aside.
  • In a large skillet over medium/high heat, heat 1 tablespoon of olive oil. Add green onion, sliced red bell pepper, snow peas and grated ginger. Stir-fry until tender, about 3-5 minutes. Transfer to a plate.
  • Add 2 tablespoons of olive oil to the skillet and heat on the medium/high heat. Divide chicken in two batches, stir-fry each batch of chicken until chicken is cooked thru about 5 minutes.
  • Add vegetables, noodles and broth mixture and stir-fry for 2 minutes or until noodles are heated thru. Serve warm with a splash of sesame seed oil and soy sauce for seasoning. Grab a fork and enjoy!