Name: Spicy Chicken Stir-Fry with Noodles, Mushrooms, Bell Pepper & Broccoli
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1.02 kg chicken thighs, boneless skinless; 0.68 kg cremini mushrooms; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ red bell peppers; black pepper; chili-garlic sauce; cornstarch; fish sauce; flat rice (pad thai) noodles; salt; soy sauce; toasted sesame oil

Spicy Chicken Stir-Fry with Noodles, Mushrooms, Bell Pepper & BroccoliSpicy Chicken Stir-Fry with Noodles, Mushrooms, Bell Pepper & Broccoli — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 crowns broccoli

1.02 kg chicken thighs, boneless skinless

0.68 kg cremini mushrooms

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ red bell peppers

black pepper

chili-garlic sauce

cornstarch

fish sauce

flat rice (pad thai) noodles

salt

soy sauce

toasted sesame oil

Instructions

Fill a large pot with hot water (from the tap) and bring to a boil. Remove from heat and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse.

Meanwhile, preheat another large pot over medium heat.

While the pot heats up, pat chicken dry with paper towels and slice crosswise into thin strips. Sprinkle with cornstarch, salt, and pepper.

Once the pot is hot, add oil and swirl to coat the bottom. Add chicken and stir-fry until cooked through, 5-6 minutes. Transfer chicken to a plate and loosely cover with aluminum foil. (Reserve pot with drippings for later use.)

While the chicken is cooking, wash and dry the fresh produce.

Using a clean cutting board, thinly slice mushrooms. Place in a large bowl.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the mushrooms.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl.

Peel and mince ginger and garlic. Add both to the bowl.

Return pot (with drippings) to medium heat. Once the pot is hot, add veggies, salt, and pepper; stir-fry until veggies are fork-tender, 6-7 minutes. (Reserve bowl for the next step.)

While the veggies are cooking, place soy sauce, water, fish sauce, chili-garlic sauce, and cornstarch in the reserved bowl. Whisk to combine the stir-fry sauce.

When the veggies are done, add sauce to the pot. Continue to cook, stirring occasionally, until sauce has thickened, 3-4 minutes more.

Meanwhile, trim green onions and cut crosswise into thin pieces.

Once the sauce has thickened, add drained noodles, chicken, and green onions to the pot. Toss to combine and continue to cook until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide stir-fry between plates or bowls. Enjoy!

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