After school, I moved back home for a few years. My mom was still a busy little bumble bee going to work, taking care of various church activities, plus her daily chores. Once in a while I would help around the house by making her and Dad dinner. Of course this was one of my go-to meals. It was so simple, but they thought that I had worked really hard preparing a meal. I finally had to have Mom watch me so she could see with her own eyes! Check out what they are saying about this recipe over at Group Recipes:
“Wonderful and easy Asian dish.”
Save your money and make your own Asian cuisine at home.
Ingredients
6 oz (about 3 cups) uncooked thin noodles such as bean threads
1/2 cup Swanson chicken broth
2 T. hoisin sauce (I add more, since I love it)
1 T. vegetable oil
2 green onions, finely chopped
1 t. fresh minced ginger
1 clove garlic, minced
1 pound boneless, skinless, chicken breasts, cut into bite sized pieces
1 package Bird’s Eye frozen vegetable medley, thawed and drained (I use and Asian medley mix)
1/4 cup orange marmalade
2 T. chili sauce
1/4 t. McCormick’s red pepper flakes
Instructions
Place 6 cups water in wok, bring to boil (I just used a large sauce pan). Add noodles, cook 3 minutes or till al dente. Drain. Place in medium bowl.
Stir in chicken broth and hoisin sauce. Set aside, keep warm.
Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic. Stir fry 15 seconds.
Add chicken, stir fry 3-4 minutes or until almost done.
Add vegetables, stir fry until vegetables are hot and chicken is no longer pink in center.
Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles. (we mixed ours all together).
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Quick Tip: Mix up your vegetables to suit your tastes.
Thanks again to Group Recipes for this authentic recipe.
