Chicken And Veggie Stir-fry For Two

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 tablespoon wok oil (whatever brand or type you prefer)
• 1/2 lb chicken tenders, cut into bite-sized pieces
• 1/2 onion, sliced
• 1/2 green pepper, sliced into short strips
• 1/2 red pepper, sliced into short strips
• 8 ounces sliced water chestnuts, drained
• 6 ounces rice noodles, cooked according to package direction (soaked in hot water)
• 1/2 cup chicken broth
• 3/4 cup bean sprouts
• soy sauce, to taste
• thai sweet chili sauce, to taste

Recipe

• 1 heat the oil in a wok over high heat and add chicken pieces. cook until no longer pink, about 3 minutes.
• 2 add the onion and green and red peppers. cook until veggies are tender, about 8 minutes. add the water chestnuts and cook until hot, about 3 minutes.
• 3 add the cooked rice noodles and toss with meat and veggies. add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
• 4 add the bean sprouts, and season with soy sauce and chili sauce to taste. toss to combine. you'll need a decent amount of each to give strong flavor to all the ingredients. taste along the way.