Tigue’s Spicy Chicken and Shrimp Stir-Fry
3
Points®
Total time: 24 min • Prep: 9 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Rice stick noodles, which need only softening in hot water, keep the recipe easy.
Ingredients
Packaged rice noodles
2 oz
Reduced sodium chicken broth
½ cup(s)
Less sodium soy sauce
1 Tbsp
Cornstarch
1 Tbsp
Fish sauce
1 tsp, Thai variety
Dark sesame oil
½ tsp
Crushed red pepper flakes
¼ tsp
Canola oil
1 Tbsp
Uncooked skinless boneless chicken breast
5 oz, cut into strips
Scallions
3 medium, thinly sliced
Fresh ginger
1 Tbsp, fresh, peeled and grated
Garlic
2 clove(s), minced
Uncooked zucchini
1 medium, sliced
Carrots
5 oz, matchstick-cut carrots (1 cup)
Snow peas
¼ pound(s), halved
Uncooked shrimp
8 oz, package frozen cooked salad variety, thawed
Instructions
1
Bring a medium pot of water to a boil. Remove from the heat; add the noodles and soak until softened, 5–6 minutes. Drain and set aside.
2
Combine the broth, soy sauce, cornstarch, fish sauce, sesame oil, and crushed pepper in small bowl; set aside.
3
Heat the canola oil in a large nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Add chicken and stir-fry until cooked through, 2–3 minutes. Transfer the chicken to a bowl and set aside. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 15 seconds. Add zucchini, carrots, and snow peas; stir-fry until crisp-tender, 3–4 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Stir in the shrimp, chicken, and noodles. Cook, tossing frequently, until heated through, about 1 minute. Yields 1 1/4 cup per serving.
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