Garden Chicken and Noodle Stir-Fry
A quick and colorful stir-fry featuring tender chicken thighs and an array of fresh garden vegetables, tossed with savory noodles in a light, mild sauce.
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Cooking tools:
- Wok
- Skillet
- Pot
- Colander
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Plate
Ingredients
- 1 1/2 pounds chicken thighs (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon vegetable oil
- 1 yellow onion (sliced)
- 2 carrots (thinly sliced or julienned)
- 1 red bell pepper (thinly sliced)
- 4 cups broccoli florets
- 8 ounces rice noodles
- 1/2 cup chicken broth (low-sodium)
- 1/4 cup soy sauce (low-sodium)
- 1 tablespoon cornstarch
- 1 teaspoon fresh ginger (grated)
- 1/2 teaspoon sesame oil
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