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Stir-Fried Chicken With Rice Noodles

chicken - breast, stirfry - chicken, chicken - other

1/4 pound wide rice-stick; or
1/4 pound bean thread noodles
2 teaspoons oil
2 cloves (1/8 oz) garlic; minced
1 tablespoon ginger root; grated
3 (1 oz) green onions; chopped
1 pound boneless skinless chicken breasts; cut in 1-inch pieces
1 (8 oz) sweet red pepper; cut in 1-inch pieces
4 (1 oz) carrots; thinly sliced on diagonal
6 cups broccoli pieces
1 1/2 cup chicken stock
1/4 pound snow peas; trimmed
1/8 teaspoon salt; or to taste
1/8 teaspoon pepper; or to taste
-----SAUCE-----
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons cornstarch
2 teaspoons sesame oil
1/4 teaspoon hot chili paste; or to taste

Place noodles in bowl , cover with boiling water and allow to stand for 5 to 10 minutes or until softened. Drain well. Meanwhile, heat oil in wok over medium-high heat. Add garlic, ginger and green onions, cook for 30 seconds or until fragrant. Add chicken and cook for 2 minutes. Stir in red pepper, carrots and broccoli. Add chicken stock and cook for 3 to 4 minutes or until vegetables are tender-crisp. Combine sauce ingredients. Stir snow peas and noodles into chicken mixture. Bring to boil, stir in sauce and cook for 1 minute or until sauce thickens and is glossy. Season with salt and pepper to taste, adding more chili paste, if desired.

Contributor: Canadian Living Magazine (October, 1990)

Yield: Makes 4 serving
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