Rainbow Chicken & Egg Noodle Stir-fry

Rainbow Chicken & Egg Noodle Stir-fry ingredients

• 1 lb Chicken Breast
• 1 tbsp Cornstarch
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 8 oz Egg Noodles
• 2 tbsp Vegetable oil
• 1/2 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger root (raw)
• 1 head Broccoli
• 1 cup Carrots (frozen, unprepared)
• 1 medium Bell Pepper
• 2 cups Cabbage (shredded)
• 2 stalks Celery
• 2 Eggs (whole)
• 2 stalks Green onion (scallion)
• 2 tbsp Soy sauce
• 1 tsp Brown sugar
• 1 tbsp Rice vinegar
• 2 tbsp Water or chicken broth

How to make Rainbow Chicken & Egg Noodle Stir-fry

1. Slice the 1 lb chicken breast into thin strips or 1-inch cubes. In a medium bowl, combine the chicken with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss to coat and set aside to marinate for at least 10 minutes.
2. Prepare your vegetables: slice the 1/2 medium onion, mince 3 cloves of garlic, and grate 1 tablespoon of ginger. Cut the 1 head of broccoli into small florets, and thinly slice the stem. Slice the 1 medium bell pepper and 2 stalks of celery. Shred 2 cups of cabbage and measure out 1 cup of frozen carrots.
3. Cook the 8 ounces of egg noodles according to package directions until al dente. Drain well, rinse with cold water to prevent sticking, and set aside.
4. In a small bowl, whisk together the stir-fry sauce: 2 tablespoons of soy sauce, 1 teaspoon of brown sugar, 1 tablespoon of rice vinegar, and 2 tablespoons of water or chicken broth.
5. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
6. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion, minced garlic, and grated ginger. Stir-fry for 1 minute until fragrant.
7. Add the broccoli florets and stem, frozen carrots, sliced bell pepper, shredded cabbage, and sliced celery. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
8. Return the cooked chicken to the wok. Add the drained egg noodles and pour the stir-fry sauce over everything. Toss constantly for 1-2 minutes to coat all ingredients evenly and heat through.
9. Optional: Push the stir-fry to one side, add a little oil to the empty space, and quickly scramble 2 eggs directly in the wok. Once cooked, break them up and fold into the stir-fry. Garnish with sliced green onions before serving immediately.

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