Chicken, Broccoli & Mushroom Stir Fry
Stir Fries are
a quick, easy
Prepare vegetables (clean and chop), before you cook.
This will insure that cooking your stir fry will go smoothly.
1/2 cup low sodium chicken stock
1 tbsp cornstarch
2 tbsp low sodium soy sauce
1 tbsp brown sugar
1/8 tsp minced garlic
2 tbsp canola oil
1 lb chicken breast, boneless cut into pieces
1 1/2 cup broccoli florets
1 1/2 cup mushrooms, sliced
1 tsp sesame oil
2 green onions, greens only, chopped
1 tbsp toasted sesame seeds
1/2 box of THAI Brown Rice Noodles
In a small bowl, mix together chicken stock and cornstarch until smooth. Add soy sauce, sugar and garlic, set aside.
In a large skillet or wok, heat canola oil over medium-high heat. Stir-fry chicken in hot oil for about 5 minutes, until the chicken is just done. Remove from heat and set aside.
In the meantime, bring a large pot of water to boil. Remove from heat. Add 1/2 box of THAI Brown Rice Noodles, stir to separate. Let stand 5 minutes or until noodles are tender but firm. Drain noodles in colander.
Add broccoli and mushrooms to your wok or skillet and stir-fry for about 4 minutes.
Add chicken stock mixture and cook until thickened. Add sesame oil and the cooked chicken, heat thoroughly.
Garnish finished stir-fry with green onions and toasted sesame seeds.