Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.
From the All Recipes site!
- 2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 6 cups chicken broth
- 2 1/2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
- 2 teaspoons vegetable oil
- 2 teaspoons minced fresh ginger root
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 (16 ounce) package thick rice noodles
- 1 cup sliced zucchini
- 1 cup sliced red bell pepper
- 2 cooked chicken breasts, cut into 1-inch cubes
- 1/4 cup crushed peanuts (optional)
- 1/4 cup chopped fresh cilantro (optional)
- Prep: 20m
- Cook: 15m
- Ready in: 40m
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
I often use frozen mixed vegetables in a pinch for an even quicker meal.