1smallhead broccoli, washed and cut into florets (about 2 cups cut)
1carrot, peeled and thinly sliced
1red bell pepper, seeded and thinly sliced
1/2white onion, thinly sliced
1/2 teaspoonground ginger
1/4cup soy sauce
2tablespoonsseasoned rice vinegar
1teaspoonchili garlic sauce (optional)
Cook the rice noodles according to the package instructions and drain. Set aside.
Season the chicken with salt and pepper. In a large skillet, heat the oil over medium high heat. Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through. Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet. Set the chicken aside.
Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms. Cook about 5 minutes, stirring occaionsally, until the vegetabels are tender to your liking. Add the garlic and cook for 1 minute. Add the chicken back to the skillet.
In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently. Reuce the heat to a simmer and allow the sauce to thicken. Add the cooked rice noodles to the skillet and mix together.
Making this recipe? Tag me on social media: @SouthernBite using the hashtag #SouthernBite so I can see what you're making! Find this recipe at https://southernbite.com/easy-chicken-noodle-stir-fry/