Quick Chicken And Noodles Stir-Fry Recipe

Ingredients

• 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

How to make Quick Chicken And Noodles Stir-Fry

1. Cut chicken into ½-inch strips.
2. In saucepan, place water and salt and bring to a boil over high heat.
3. Add noodles (without flavor packets), stir to separate and cook about 2 minutes.
4. Drain noodles and set aside.
5. In large deep frypan or wok, place oil and heat to medium temperature.
6. Add garlic and onion; stir-fry until onion is clear, about 4 minutes.
7. Increases heat to high and add chicken, continuing to stir-fry until chicken is done, about 6 minutes.
8. Push all ingredients to side or pan or wok and add in center of pan carrots, celery and both flavor packets.
9. Stir and cook about 2 minutes.
10. Add cabbage and mix all ingredients together; stir-fry about 2 minutes more.
11. Add cooked noodles and chicken broth, mixing well until heated through, about 2 more minutes.
12. Serve immediately with wide, crisp oriental noodles as garnish.

Notes