Chicken stir fry with noodles

Ingredients

• Rice noodles

  dry

  24 oz or 680g

• Canola oil

  high stability, non-trans, high oleic (70%)

  4 tbsp or 56g

• Chicken breast

  raw, skinless

  4 full breast (both fillets) or 944g

• Red bell pepper

  raw

  1 medium or 119g

• Broccoli

  raw

  2 cup chopped or 182g

• Ground ginger

  2 tbsp or 11g

• Chicken broth

  canned, reduced sodium

  1 cup or 240g

• Tamari soy sauce

  4 tbsp or 72g

• Ketchup

  4 tbsp or 60g

• Cornstarch

  2 tbsp or 15g

Directions

1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
3. Add bell peppers, broccoli and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.