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Chicken Noodle Stir Fry
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Whisk the cornstarch with the cold water until smooth. Stir together the chicken broth, beef broth, soy sauce, hot sauce, ginger, honey, and garlic in a second bowl.
- 2
Cook the rice noodles according to the package directions, then rinse them under cool water and drain well. Cut the chicken into bite-size pieces and pat it dry before seasoning with salt and pepper.
- 3
Heat the peanut oil in a large skillet over medium-high heat. Cook the chicken in a single layer for about 3 minutes, toss, and cook 2–3 minutes more, until golden and 165°F in the thickest piece. Move it to a plate.
- 4
Add the wine to the skillet and scrape up the browned bits. Let it reduce by half, about 2–3 minutes. Add the broccoli, carrots, and onion; toss for 3 minutes, then add the bell pepper for 1–2 minutes so the vegetables stay a little crisp.
- 5
Pour in the sauce and bring it to a gentle bubble. Shake the cornstarch mixture again, stir it in, and cook 1–2 minutes until glossy. Add the noodles and chicken, toss until hot, and finish with green onions, peanuts, or red pepper flakes.