Shanghai Noodles
- 3 boneless skinless chicken breasts - 1 tsp olive oil - 1 Tbsp cornstarch - 1 can chicken broth - 2 Tbsp soy sauce - 1 tsp garlic powder - 1 tsp ground ginger - 1 Tbsp brown sugar
- 1 small onion - 1 cup broccoli florets - 1/2 red pepper - 1/2 green pepper - 10 mushrooms - 1 package Shanghai noodles (17 oz) -- found fresh in the produce section |
Heat Oil in a large nonstick frying pan. Cut chicken into bite sized pieces and add to pan as you chop. Stir until chicken is no longer pink. |
| Combine in this order in a small bowl. cornstarch, gradually stir in broth, add soy sauce, garlic, ginger and brown sugar. Stir until smooth to make a sauce. Set aside |
| Cut onion, broccoli, peppers and mushrooms in that order, into bite sized pieces and add to chicken pan as you chop. Toss for 3-4 minutes. |
Rinse noodles in a colander under warm water, separating them with your fingers. Add noodles and the sauce to pan and stir until hot. Makes 4-6 servings. |
247 calories, 26g protein |
*** be sure to add items in ORDER to maximize your time!!***
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