Name: Chicken Vegetable Stir Fry
Prep time: 15 min
Cook time: 15 min
Ingredients: 4 oz Asian noodles ((such as egg noodles or rice noodles)); 1/4 cup Reduced-sodium soy sauce; 2 TBSP Hoisin sauce; 1/2 TBSP Cornstarch (mixed with an equal amount of water (for thickening)); 8 oz Chicken breast boneless skinless (thinly sliced); 1 TBSP Vegetable oil; 2 cloves Garlic (minced); 1 TBSP Fresh ginger (minced); 1 cup Broccoli florets; 1 cup Red bell pepper (sliced); 1/2 cup Carrots (peeled and sliced); 1/2 cup Sugar snap peas; 1/2 tsp Sesame oil; Salt (to taste); Black pepper (to taste); 2 TBSP Scallions (sliced); Sesame seeds (for garnish (optional)); 24 oz Coconut water

Chicken Vegetable Stir Fry

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 518kcal

Ingredients

Vegetable Stir Fry with Chicken

4 oz Asian noodles (such as egg noodles or rice noodles)
1/4 cup Reduced-sodium soy sauce
2 TBSP Hoisin sauce
1/2 TBSP Cornstarch mixed with an equal amount of water (for thickening)
8 oz Chicken breast boneless skinless thinly sliced
1 TBSP Vegetable oil
2 cloves Garlic minced
1 TBSP Fresh ginger minced
1 cup Broccoli florets
1 cup Red bell pepper sliced
1/2 cup Carrots peeled and sliced
1/2 cup Sugar snap peas
1/2 tsp Sesame oil
Salt to taste
Black pepper to taste
2 TBSP Scallions sliced
Sesame seeds for garnish (optional)

Coconut Water

24 oz Coconut water

US Customary - Metric

Instructions

Cook the Noodles: Bring a pot of water to a boil. Add the dried noodles and cook according to package instructions until tender. Drain and set aside.
Prepare the Sauce: In a small bowl, mix the soy sauce, hoisin sauce, and cornstarch-water mixture. Set aside.
Cook the Chicken: Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5 - 7 minutes, or until fully cooked to an internal temperature of 160F / 71C. Remove the chicken from the skillet and set aside.
Stir-fry the Vegetables: In the same skillet, add a little more oil if needed. Add the garlic and ginger, and cook for about 30 seconds until fragrant. Add the broccoli, bell pepper, carrots, and snap peas. Stir-fry for about 3 - 4 minutes until the vegetables are tender-crisp.
Combine and Finish: Return the chicken to the skillet. Pour in the prepared sauce and toss everything together to coat. Cook for an additional 2 - 3 minutes until the sauce thickens and everything is heated through. Stir in the sesame oil and season with salt and pepper to taste.
Serve vegetable stir fry with chicken over noodles with coconut water.

Nutrition