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Chicken >> Quick Chicken And Noodles Stir-fry
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Chicken >> Quick Chicken And Noodles Stir-fry


6 Boneless, Skinless Chicken Thighs (about 1 ½ Pounds) 1 Quart Water 1 Teaspoon Salt 2 Packages (3 Ounces Each) Chicken-flavored Oriental Soup ¼ Cup Canola Oil 2 Cloves Garlic, Minced 1 Medium Onion, Sliced Thin 2/3 Cup Thinly-sliced Carrots 1 Cup Diagonally-cut Celery 2 Cups Thinly-sliced Cabbage ¼ Chicken Broth, Warmed
Cut Chicken Into ½-inch Strips.
In Saucepan, Place Water And Salt And Bring To A Boil Over High Heat.
Add Noodles (without Flavor Packets), Stir To Separate And Cook About 2 Minutes.
Drain Noodles And Set Aside.
In Large Deep Frypan Or Wok, Place Oil And Heat To Medium Temperature.
Add Garlic And Onion; Stir-fry Until Onion Is Clear, About 4 Minutes.
Increases Heat To High And Add Chicken, Continuing To Stir-fry Until Chicken Is Done, About 6 Minutes.
Push All Ingredients To Side Or Pan Or Wok And Add In Center Of Pan Carrots, Celery And Both Flavor Packets.
Stir And Cook About 2 Minutes.
Add Cabbage And Mix All Ingredients Together; Stir-fry About 2 Minutes More.
Add Cooked Noodles And Chicken Broth, Mixing Well Until Heated Through, About 2 More Minutes.
Serve Immediately With Wide, Crisp Oriental Noodles As Garnish.

Makes 4 Servings. You can serve with your family and friends.
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