Chicken Stir Fry with Rice Noodles Recipe

A great stir fry recipe that uses brown sugar and molasses, giving it a subtle sweetness that goes well with the chicken, vegetables and rice noodles. A perfect weeknight meal. Everything can be made in advance and put together in the pan at the last minute for re-heating.

Ingredients:

1 lb skinless boneless chicken breasts, cut into small pieces for stir fry

1 Tbsp soy sauce

1 Tbsp cornstarch

2 tsp vegetable oil

½ cup chicken stock

2 Tbsp rice vinegar

3 Tbsp soy sauce

2 Tbsp brown sugar

2 Tbsp molasses

1 Tbsp cornstarch

2 tsp sesame oil

1 package medium rice noodles, or any type of noodles you want to use

1 cup thinly sliced red or yellow peppers

1 cup snow or sugar snap peas, cut in half

1/2 cup celery, cup up in small pieces

2 tsp sesame seeds, toasted

Place the cut-up chicken, soy sauce, and cornstarch in a medium size bowl and mix well. Add oil to a medium size saucepan and place over medium heat. Cook chicken until cooked through, approximately 5-8 minutes. Remove chicken from pan and set aside. Wipe out pan.

Combine, stock, vinegar, soy sauce, brown sugar, molasses, cornstarch and sesame oil in a small bowl.

Cook noodles until tender. Drain, set aside. Rinse with cold water, make sure noodles do not clump together by rinsing with cold water.

Spray pan with nonstick cooking spray and place over medium high heat. Add peppers and peas. Saute for 2 minutes, add in sauce and chicken. Cook, stir thoroughly for about 2 minutes. Add noodles to pan and mix everything together. Top with toasted sesame seeds.

Serve right away.

Serves 4.

Adapted from Rose Reisman The Complete Light Kitchen