Chicken and Rice Noodle Stir-Fry with Ginger and Basil

Ingredients

4 ounces uncooked brown rice noodles

1/4 cup unsalted chicken stock

2 tablespoons oyster sauce

1 tablespoon lower-sodium soy sauce

2 teaspoons rice vinegar

1 teaspoon sambal oelek

1 tablespoon canola oil

1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices

1 tablespoon canola oil

6 ounces shiitake mushrooms, sliced

1 1/2 tablespoons minced peeled fresh ginger

1 red bell pepper, thinly sliced

1 tablespoon minced garlic

4 green onions, sliced

2/3 cup torn fresh basil leaves

Preparation

Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Laraine Perri
,

January 2015