Chicken and Broccoli Stir-fry
Serves 4 - I of course doubled this for my size family...except for the noodles
This quick and easy stirfry is a great choice for a weeknight meal
Ingredients
1 pkg Thai kitchen stir-fry rice noodles
3/4 cup low-sodium chicken broth
3 tablespoons bragg's liquid aminos
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons potato starch
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips
Directions
Cook rice noodles according to package instructions. Meanwhile, combine broth, bragg's, vinegar, pepper and potato starch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add broth mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with noodles and serve.
The whole family loved it! My super picky son went back for more!!
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