Asian Chicken and Broccoli Stir Fry
Ingredients
- Sauce:
- 6 Tbs. prepared hoisin sauce
- 3 Tbs. light soy sauce
- 2 Tbs. Equal Spoonful or 3 packets Equal sweetener
- 2 tsp. lime juice
- 2 tsp. dark sesame oil
- 1/4 tsp. crushed red pepper flakes
- Stir-Fry:
- 1 3 oz. pkg. any flavor ramen noodle soup mix
- 1 C. warm water
- 2 Tbs. vegetable oil, divided
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 C. broccoli florets
- 1/2 C. chopped red bell pepper
- 1/3 C. sliced green onions
- 1 8 oz. can sliced water chestnuts, drained
- 1/2 C. baby corn (optional)
Directions
For Sauce, combine all ingredients; set aside.
For Stir-Fry, remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on high, uncovered, 2-3 minutes, stirring twice, until noodles are tender; drain. Set aside. Meanwhile, heat 1 Tbs. vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8-10 minutes, or until no longer pink. Remove chicken from skillet and keep warm. Add remaining 1 Tbs. oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2-3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently.
Yield: 6 servings
