Chicken and Broccoli Stir-Fry
Rice Noodles
Ingredients
- 3 Tbsp cornstarch, divided
- ⅓ cup soy sauce
- 1 tsp garlic powder
- 1½ lb boneless, skinless chicken breasts, cut into ¼-inch-thick strips
- 2 Tbsp vegetable oil, divided
- 1 (12-oz) pkg broccoli florets
- 1 small red bell pepper, chopped
- ½ cup water
- 2 Tbsp brown sugar
- 1 tsp ground ginger
- 1 (8-oz) can sliced water chestnuts, drained
Instructions
- Combine 1 Tbsp cornstarch, soy sauce, and garlic powder in a large bowl. Add chicken, tossing to coat; let stand 10 minutes.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 3 minutes. Remove from skillet.
- Cook broccoli and bell pepper in 1 Tbsp hot oil in skillet, stirring occasionally, 5 minutes or just until tender. Return chicken to skillet.
- Stir together water, brown sugar, ginger, and 2 Tbsp cornstarch in a small bowl. Add to chicken mixture. Add water chestnuts, and cook, stirring occasionally, until sauce is thickened.
- Serve stir-fry over rice noodles.
Side Dish Ingredients
- 1 (14-oz) pkg stir-fry rice noodles
Side Dish Instructions
- Cook rice noodles according to package directions.
Kid-Friendly Meal Plan
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