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Easy Chinese Chicken




Source of Recipe


The Best of Chinese Cooking






List of Ingredients



• 1 (6 oz) pkg uncooked rice noodles*
  
• 2 tsp light sesame or vegetable oil
  
• 4 boneless skinless chicken breast halves, cut into thin bite-sized strips
  
• 2 cups fresh bean sprouts
  
• 1 (9 oz) pkg frozen cut broccoli, thawed, drained
  
• 1 (8 oz) can bamboo shoots, drained
  
• 1/2 cup water
  
• 2 T soy sauce
  
• 4 tsp cornstarch
  
• 1 tsp sugar
  
• 1/2 tsp chicken-flavor instant bouillon
  






Instructions



1. Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
   
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 6 minutes or until chicken is no longer pink. Add bean sprouts, broccoli and bamboo shoots; cook and stir about 5 minutes or until vegetables are tender.
   
3. In small bowl, combine water, soy sauce, cornstarch, sugar and bouillon; blend well. Stir into chicken mixture; cook and stir until thick and bubbly. Serve chicken over hot cooked noodles.
   






Final Comments


4 servings

*Vermicelli pasta can be used in place of the rice noodles.