Chicken-Broccoli-Bell Pepper Stir-Fry
Rice Noodles
Ingredients
- 2 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 or olive oil
- 1 (12-oz) pkg broccoli florets, cut into small pieces
- 1 small red bell pepper, chopped
- 1 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.
- Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add chicken mixture, and cook 3 minutes. Remove from skillet.
- Heat 1 Tbsp oil in same skillet. Add broccoli and bell pepper; cook, stirring occasionally, 5 minutes or just until tender.
- Return chicken to skillet. Stir together water, brown sugar, ginger, and 1 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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