Ingredients

The following ingredients have 6 Servings
  • 3 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 8 oz rice stick vermicelli noodles
  • 2 tablespoons packed brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon gochujang paste
  • 3 tablespoons vegetable oil
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1/2-inch strips
  • 8 oz shiitake mushrooms, thinly sliced
  • 1 cup shredded carrots
  • 4 cups baby spinach leaves
  • 3 green onions, thinly sliced on the bias
  • 1/4 cup cilantro leaves, chopped
  • 1 tablespoon toasted sesame seed
  • 1 lime, cut into wedges

Instruction

  • In large microwavable bowl, place broth. Microwave uncovered on High 7 to 10 minutes or until boiling. Add noodles; let soak in hot broth, turning frequently, until softened, at least 8 minutes.
  • In small bowl, stir brown sugar, soy sauce, sesame oil and gochujang paste with fork. Set aside.
  • In 5-quart Dutch oven, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken in an even layer. Cook 5 to 6 minutes, without moving, until browned. Stir chicken; cook 2 to 3 minutes longer or until no longer pink in center. Using slotted spoon, transfer chicken to small bowl, and cover with foil. Add mushrooms and carrots; cook over medium-high heat 7 to 9 minutes, stirring occasionally, until softened.
  • Add soy mixture, chicken, noodles and broth; stir to combine. Reduce heat to low. Simmer 1 to 2 minutes, stirring constantly, until sauce is heated through. Remove from heat. Stir in spinach and green onions. Top with cilantro and sesame seed. Serve with lime wedges.