Tigue’s Spicy Chicken and Shrimp Stir-Fry
Packaged rice noodles
Reduced-sodium chicken broth
Low sodium soy sauce
1 tsp, Thai variety
Dark sesame oil
Crushed red pepper flakes
Uncooked boneless skinless chicken breast(s)
5 oz, cut into strips
3 medium, thinly sliced
1 Tbsp, fresh, peeled and grated
2 medium clove(s), minced
1 medium, sliced
5 oz, matchstick-cut carrots (1 cup)
¼ pound(s), halved
8 oz, package frozen cooked salad variety, thawed
- 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.
- Combine the broth, soy sauce, cornstarch, fish sauce, sesame oil, and crushed pepper in small bowl; set aside.
- 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.