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Thai Chicken Noodle Stir-Fry

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Serves 4


3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cloves fresh garlic, minced
3 tablespoons wok oil, divided
1 package Produce fresh-cut Stir-Fry Veggies
1 package cooked refrigerated stir-fry noodles, or 1/2 lb. prepared linguine pasta, broken in thirds
6 oz Thai peanut sauce
Salt, to taste
Pepper, to taste


  1. In a medium bowl, toss cut up chicken with 1 tablespoon of the wok oil, fresh minced garlic, and about 1 teaspoon of salt and about 8 grinds of pepper, set aside.
  2. Preheat wok or large sauté pan to high heat, add 1 tablespoon of wok oil and swirl to coat pan. Add half of chicken at a time, and stir fry quickly until cooked through and golden brown, about 5 minutes. Remove chicken from pan, place on a platter and cover with foil to keep warm.
  3. Repeat with the rest of the chicken. After chicken is cooked, add it to the rest on the platter and recover with foil. Add remaining 1 tablespoon of wok oil to pan and swirl to coat. Add Stir-Fry Veggies and stir fry until crisp/tender then add the cooked noodles to the veggies and stir-fry for about 2 or 3 minutes more or until heated through. Add cooked chicken back to pan and Thai peanut sauce. Toss to coat and stir-fry another 2 minutes or until heated through. Season to taste with salt and pepper and serve hot.
Course: Dinner
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