Prep Time: 10 mins
Cook Time: 25 mins
10 ounces rice noodles
2 large boneless skinless chicken breasts, diced
2 tablespoons vegetable oil
1 small head broccoli, washed and cut into florets (about 2 cups)
1 carrot, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1/2 white onion, thinly sliced
1 cup sliced mushrooms
3 cloves garlic, minced
2 cups chicken broth
1/2 teaspoon ground ginger
1/4 cup soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon chili garlic sauce (optional)
3 tablespoons cornstarch
Cook rice noodles according to package instructions and drain. Set aside.
Season chicken with salt and pepper. In a large skillet, heat oil over medium high. Add chicken to skillet and brown for 3 to 5 minutes or just until cooked through. Remove chicken from skillet with a slotted spoon, allowing grease to remain in the skillet. Set chicken aside.
Add additional oil if necessary, then add broccoli, carrot, bell pepper, onion and mushrooms. Cook about 5 minutes, stirring occasionally, until vegetables are tender to your liking. Add garlic and cook 1 minute. Return chicken to the skillet.
In a small bowl, whisk together chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce and cornstarch. Pour sauce in the skillet and bring to a boil, stirring frequently. Reduce heat to a simmer and allow sauce to thicken. Add cooked rice noodles and mix.