Asian Noodles with Chicken Stir-Fry

Fresh vegetables team up with chicken and fried bean threads for an out-of-this-world Asian recipe.

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Asian Noodles with Chicken Stir-Fry

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Directions

  1. In a wok or 12-inch skillet heat the 3 cups of peanut oil to 375 degrees F. Add the vermicelli to hot oil and cook about 8 seconds or until puffed, turning once. (Do not let brown.) Drain on paper towels; set aside. Cool and discard peanut oil.
  2. Cut chicken into 1-inch pieces; set aside.
  3. For sauce, in a small bowl combine chicken broth, teriyaki sauce, and cornstarch; set aside.
  4. Add 1 tablespoon cooking oil to the same wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemongrass or lemon peel and garlic in hot oil for 15 seconds. Add the broccoli and cauliflower; stir-fry for 2 minutes. Add the mushrooms, red or green sweet pepper, and green onions; stir-fry for 1-1/2 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center of wok.
  5. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add tomatoes. Stir to coat. Cook and stir about 2 minutes more or until heated through. Serve immediately with vermicelli. Sprinkle with cilantro or parsley, if desired. Makes 4 servings.
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Nutrition Facts (Asian Noodles with Chicken Stir-Fry)

  • Per serving:
  • 386 kcal ,
  • 20 g fat
  • (4 g sat. fat ,
  • 45 mg chol. ,
  • 658 mg sodium ,
  • 30 g carb. ,
  • 24 g pro.
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