Chicken, Scallion and Artichoke Stir-fry
Uncooked boneless skinless chicken breast
1 pound(s), very thinly sliced
1 pound(s), cut into 1-inch pieces
Canned artichoke hearts without oil
27½ oz, drained and quartered
Asian stir-fry sauce
4 cup(s), or Asian noodles, kept hot
4 medium, thinly sliced
- Warm a large, nonstick pan coated with cooking spray over high heat. Add chicken, scallions and artichokes; stir-fry about 10 minutes until chicken is firm and opaque. Add sauce and cook until hot, about 2 minutes.
- Serve over noodles. Sprinkle sliced radishes on top. Yields about 1 1/3 cup stir-fry and 2/3 cup noodles per serving.