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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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here's proof a fast-food favorite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast. It's a healthy meal to please takeout fans. Ingredients:
1 tablespoon butter |
375 g boneless skinless chicken breasts, cut into thin strips (about 2) |
2 tablespoons fresh gingerroot, monced (or 1 tsp. ground ginger) |
3 cups chicken broth, reduced sodium |
1/4 cup soy sauce, reduced sodium |
2 tablespoons rice vinegar |
1 teaspoon asian red chili sauce (or to taste) |
250 g small mushrooms, thinly sliced |
3 stalks celery, thinly sliced |
175 g wide rice noodles |
2 tablespoons cornstarch |
1 1/2 cups milk |
2 green onions, thinly sliced |
1 sweet red pepper, thinly sliced |
Directions:
1. Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside, transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
2. Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
3. Whisk cornstarch into milk; stir into pot.
4. Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
5. Stir in chicken mixture. Season to taste with chili sauce.
6. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
7. Garnish with red pepper and green onions.
8. FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.
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