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Thai Chicken Noodle Stir-Fry
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|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|
- 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.
- 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.
- 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.
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