Emerill'S Quick Chicken Stir-Fry Recipe

Name: Emerill'S Quick Chicken Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (7-ounce) package mung bean (cellophane) noodles; 1/4 cup canned low-sodium chicken broth or chicken stock; 2 teaspoons cornstarch; 3 tablespoons soy sauce; 1 tablespoons hoisin sauce; 2 teaspoons packed light brown sugar; 1 teaspoon dry sherry, optional; 2 tablespoons peanut or vegetable oil; 3 tablespoons sliced on the bias green onions, plus more for garnish; 2 cloves garlic, minced; 2 teaspoons minced gingerroot; 1/2 teaspoon red pepper flakes; 1 pound boneless, skinless chicken breast halves, cut into thin strips; 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

Servings: persons

1 (7-ounce) package mung bean (cellophane) noodles
1/4 cup canned low-sodium chicken broth or chicken stock
2 teaspoons cornstarch
3 tablespoons soy sauce
1 tablespoons hoisin sauce
2 teaspoons packed light brown sugar
1 teaspoon dry sherry, optional
2 tablespoons peanut or vegetable oil
3 tablespoons sliced on the bias green onions, plus more for garnish
2 cloves garlic, minced
2 teaspoons minced gingerroot
1/2 teaspoon red pepper flakes
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

1
While assembling the other ingredients, soak the noodles in hot water to soften, 10 to 15 minutes. Drain and set aside.
2
To make the sauce, in a bowl, whisk together the chicken broth with the cornstarch. Add the soy, hoisin, sugar, and sherry, if using, whisk, and set aside.
3
Heat a wok over high heat. Add the oil and when hot and nearly smoking, add the green onions, garlic, ginger, and red pepper flakes and cook, stirring, for 10 to 15 seconds. Add the chicken and stir-fry until turning opaque and nearly cooked through, 3 to 4 minutes. Add the vegetables and stir-fry for 1 minute. Add the sauce, stir and toss, cooking until the chicken is all the way cooked through and the sauce is thick, about 2 minutes. Remove the chicken and vegetables from the pan. Add the noodles, toss, and cook to warm through, 30 seconds to 1 minute.
4
Transfer the stir-fry to a platter and garnish with additional green onions. Arrange the noodles on the side and serve immediately.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (7-ounce) package mung bean (cellophane) noodles, 1/4 cup canned low-sodium chicken broth or chicken stock, 2 teaspoons cornstarch, 3 tablespoons soy sauce, and more.

Yes, Emerill'S Quick Chicken Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emerill'S Quick Chicken Stir-Fry

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