Rice noodles with chicken and vegetables
Description
The recipe won't take much time. The dish cooks quickly—half an hour will be enough, which is why it's an excellent option for a quick lunch or dinner on a weekday. I recommend remembering it. Serve hot.
Instructions
- 1
Step 1
In a medium-sized pot, bring slightly salted water to a boil. Add the noodles to the boiling water and cook over medium heat for about 3-5 minutes. Then drain the water and add 1 tablespoon of butter to the noodles.
- 2
Step 2
In a large skillet, heat 2 tablespoons of vegetable oil over high heat. Add the chicken cut into small pieces. Cook, stirring, for about 3-4 minutes, then remove the skillet from the heat and transfer the chicken to a plate.
- 3
Step 3
Transfer the bell pepper cut into thin strips, broccoli separated into florets and cut into several pieces, and mushrooms cut into random pieces to a frying pan. Simmer for one to two minutes, then add the ginger pressed through a garlic press and sauté everything together for another 3-4 minutes.
- 4
Step 4
In a small but deep container, mix chicken broth, soy sauce, ketchup, and cornstarch.
- 5
Step 5
Add the chicken and cooked noodles to the vegetables in the pan. Pour in the prepared sauce as well. Mix everything and serve!