Chicken Noodle Stir-Fry

  • 1 cup water
  • ¼ cup packed brown sugar
  • ¼ cup soy or tamari sauce (use tamari for gluten free)
  • 1 tablespoons honey
  • 1 large clove of garlic, finely minced
  • ½ teaspoon ground ginger
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • 8 oz. long rice noodles
  • 1 tablespoon cooking fat - I used peanut oil
  • 10 oz. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup chopped broccoli
  • 1 cup sliced red mini pepper
  • ½ cup steamed edamame
  • ¼ cup chopped peanuts

Combine the one cup of water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and simmer over medium heat.

In a small bowl, combine the cornstarch with the ¼ cup of cold water and whisk until completely dissolved. Add the cornstarch mixture to the saucepan. Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out. Set aside.

Prepare the rice noodles by soaking them for 15 minutes in very hot (nearly boiling) water

While the noodles soak, prepare the chicken and vegetables by heating the cooking fat of your choice over medium-high heat in a large nonstick skillet or wok. Add the chicken thigh pieces and stir-fry for 8 minutes or until crisp on the outside and nearly cooked through. Add the broccoli and pepper and stir-fry for an additional 7 minutes or until the vegetables are crisp-tender and the chicken is fully cooked through. Add the edamame, drained rice noodles, and the warm sauce. Toss well to coat. Serve sprinkled with the chopped peanuts.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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