Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts (or 2 medium pieces, boneless skinless, cut into 1-inch cubes)
  • 1/8 teaspoon sea salt (1/4 teaspoon black pepper, or to taste)
  • 1 teaspoon sesame oil (divided)
  • 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles
  • 3 tablespoons olive oil (divided)
  • 3 cups broccoli florets
  • 1/2 cup grated carrots
  • 1/2 bell pepper (cut into thin strips)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon grated or minced fresh ginger
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons brown sugar (packed)
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons cornstarch
  • 1/2 - 2/3 cups water (plus more as needed to thin out sauce)
  • 1/2 teaspoon red chili flakes or Sriracha sauce (optional, to taste)
  • toasted sesame seeds (for garnish)
  • thinly sliced green onions (for garnish)

Instruction

  • Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
  • Prepare the noodles according to package directions. Drain and set aside.
  • Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
  • Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots and, bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.
  • Meanwhile, whisk together the soy sauce, brown sugar, remaining 1/2 teaspoon sesame oil, Hoisin sauce, cornstarch and water. Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
  • Serve hot topped with sesame seeds and green onions, if desired.