Chicken Veggie Noodle Bowl

Chicken Veggie Noodle Bowl
Makes 4
Prep 20 m
Cook 12 m



  1. 1 of 5 In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar and sriracha sauce. Set aside.
  2. 2 of 5 Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon oil and stir-fry chicken for 3 minutes or until no longer pink inside. Remove to a plate and reserve.
  3. 3 of 5 Add remaining tablespoon oil to skillet along with bok choy, onion and garlic; stir-fry 3 minutes. Add snow peas and peppers and stir-fry 4 minutes or until vegetables are crisp-tender. Cover part of the time.
  4. 4 of 5 Stir in reserved sauce and chicken. Bring to a simmer and cook until sauce starts to thicken, about 2 minutes. Turn off heat.
  5. 5 of 5 Transfer to a large serving bowl and stir in the cooked noodles and sesame oil. To serve, spoon into individual bowls and garnish with scallions. Serve with Asian Cucumber and Radish Salad, if desired (recipe, below).
Nutrition Information for Chicken Veggie Noodle Bowl
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 47 mg chol., 29 g pro., 472 kcal cal., 13 g Fat, total, 58 g carb., 9 g fiber, 697 mg sodium