hoisin chicken and noodles
PREPARATION: 10 MINUTES, COOKING: 15 MINUTES
15 ounces (450 g) fresh, flat rice noodles
1 pound (500 g) boneless, skinless chicken thighs
cooking oil spray
1 2/3 cups (400 g) fresh or frozen stir-fry vegetables
2 1/2 tablespoons (37 ml) hoisin sauce
1/3 cup (50 g) cashew nuts, toasted
1 Bring a saucepan of water to a boil over high heat. Add noodles and cook, stirring, for 3 minutes, or until noodles separate. Drain.
2 Meanwhile, cut the chicken into 1 inch (2.5 cm) cubes. Spray a nonstick wok with cooking oil spray and heat over high heat. Working in two batches, add the chicken to the wok and stir-fry for about 3 minutes, or until browned and cooked. Transfer to a bowl.
3 Add the mixed vegetables and 2 tablespoons (30 ml) water to the wok and stir-fry for 3 minutes, or until the vegetables are just tender. Return the chicken and its juices to the wok, and add the hoisin sauce and cashews. Stir-fry for 2 minutes, or until well combined.
4 Divide the noodles among serving bowls. Spoon the chicken and vegetables on top and serve.
|hoisin chicken and noodles|