Author: Canadian Living

  • Portion size 4 servings
  • Credits : Jodi Borneman

Ingredients

Chicken morsels:
  • 1 lb Boneless chicken thighs diced
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons vegetabIe oil
Other:
  • 6 oz medium rice noodles
  • 1 1/2 cup red bell pepper thinly sliced
  • 1 1/2 cup yellow pepper thinly sliced
  • 1 1/2 cup snow pea thinly sliced
  • 1 1/2 cup sugar snap pea thinly sliced
  • 1/3 cup parsley chopped
  • 2 teaspoons sesame seeds toasted
Sauce:
  • 1/2 cup chicken stock
  • 2 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil

Method

1) For the chicken: Place the diced chicken, soy sauce and cornstarch in a bowl. Stir until well combined. Add oil to a large non stick wok and place over medium heat. Saute the chicken for 4 minutes, until almost cooked. Remove from the pan and set aside. Wipe out the pan.

2) For the sauce: Combine the chicken stock, vinegar, soy sauce, brown sugar, molasses, cornstarch, and sesame oil in a small bowl. Stir until well combined.

3) Cook the rice noodles in boiling water for 2 minutes or just until tender. Drain and and set aside.

4) Respray the wok with cooking oil and place over medium heat. When hot, add the bell peppers and peas. Saute for 2 minutes, then stir in the sauce and chicken. Cook stirring for about 1 minute, until the sauce has thickened. Add the rice noodles and heat thoroughly for about 2 minutes. Top with chopped parsley and toasted sesame seeds.
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Food

Chicken Morsels with Rice Noodles and Sesame Sauce

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