Chicken and vegetable stir-fry with brown rice noodles

Ingredients:

• 8 ounces brown rice noodles
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1 cup snow peas
• Salt and pepper, to taste
• Optional garnishes: chopped green onions, sesame seeds

Instructions:

1. Cook the brown rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Mix well and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced onion. Stir-fry for about 2 minutes until the onion becomes translucent.
5. Add the bell pepper, carrot, broccoli florets, and snow peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
6. Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 2 minutes to heat through.
7. Add the cooked brown rice noodles to the skillet and toss everything together until the noodles are well coated with the sauce and heated through. Season with salt and pepper to taste.
8. Remove the stir-fry from the heat and serve hot. Garnish with chopped green onions and sesame seeds if desired.

Enjoy your delicious Chicken and Vegetable Stir-Fry with Brown Rice Noodles!

 

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