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Stir-Fried Chicken and Rice Noodles

 Stir-Fried Chicken and Rice Noodles
From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."
6 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 2-1/2 teaspoons cornstarch
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or reduced-sodium chicken broth
  • 2 teaspoons sesame oil
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 3 ounces uncooked thick rice noodles
  • 4 teaspoons canola oil, divided
  • 3 cups fresh broccoli florets
  • 2/3 cup chopped green onions
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 cup unsalted dry roasted peanuts

Directions

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and
  • sesame oil until smooth. Pour 1/4 cup marinade into a large
  • resealable plastic bag; add the chicken. Seal bag and turn to coat;

2 of 2

Stir-Fried Chicken and Rice Noodles (continued)

Directions (continued)

  • refrigerate for 20 minutes. Add the broth, sugar, Worcestershire
  • sauce and chili powder to remaining marinade; set aside.
  • Cook rice noodles according to package directions. Meanwhile, drain
  • and discard marinade from chicken. In a large nonstick skillet or
  • wok, stir-fry chicken in 2 teaspoons canola oil until juices run
  • clear; remove and keep warm.
  • Stir-fry broccoli in remaining canola oil for 5 minutes. Add the
  • onions, garlic and ginger; stir-fry 3-5 minutes longer or until
  • broccoli is tender. Return chicken to the pan. Stir reserved broth
  • mixture and stir into pan. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Drain noodles; toss with chicken
  • mixture. Garnish with peanuts. Yield: 6 servings.
Nutritional Facts: 1 cup equals 293 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.