Ingredients
1lbchicken breasts,boneless skinless, cut into 1′ cubes
⅛tspsea salt,or to taste
¼tspblack pepper,or to taste
1tspsesame oil,divided
6ozgluten free dried rice noodles,¼-inch thick, uncooked
3tbspolive oil,divided
3cupsbroccoli florets
½cupcarrots,grated
½bell pepper,cut into thin strips
3clovesgarlic,minced
½tspfresh ginger,grated or minced
½cuplow sodium soy sauce
3tbspbrown sugar,packed
2tbsphoisin sauce
2tbspcornstarch
½cupswater,plus more as needed to thin out sauce
½tspred chili flakes or sriracha sauce,optional to taste
sesame seeds,toasted for garnish
green onions,thinly sliced for garnish
Preparation
Season chicken with salt, black pepper and half teaspoon sesame oil. Set aside.
Prepare the noodles according to package directions. Drain and set aside.
Heat a large wok or skillet over medium-high heat. Add 1½ tablespoons olive oil and saute chicken until cooked through. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli and grated carrots. Cook until the vegetables are just crisp tender.
Meanwhile, whisk together the soy sauce, brown sugar, remaining sesame oil, Hoisin sauce, cornstarch and water. Stir into pan along with the cooked chicken and prepared noodles.
Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
Serve hot topped with sesame seeds and green onions, if desired.
