Recipe and Photo by: Better Homes and Gardens
Recipes don't get much easier than this. Chicken breasts cut into quick-cooking thin strips speeds dinnertime right up.
dried Chinese egg noodles or fine egg noodles (4 ounces)
teaspoon ground ginger
bottled stir-fry sauce
fresh sugar snap peas or pea pods, tips and stems removed and cut up
sliced fresh shiitake mushrooms
red sweet pepper, cut into bite-size strips
peanut oil or cooking oil
ounces cooked chicken breast, cut into strips (about 1 cup)
1. Cook noodles according to package directions. Drain; set aside. Stir ginger into the bottled stir-fry sauce; set aside.
2. In a large skillet cook and stir peas, mushrooms, and sweet pepper in hot oil over medium-high heat for 3 to 5 minutes or until crisp-tender. Add cooked noodles, chicken, stir-fry sauce, and cashews; heat through. Makes 3 servings.
nutritional info per serving
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