Colorful Asian Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 1 Tbsp sesame oil (divided)
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and minced)
- 2 cups cooked, boneless chicken (cut into bite-size pieces)
- ½ cup chopped scallions
- 1 red Bell pepper (rinsed; trimmed and cut into 2-inch strips)
- 1 yellow Bell pepper (rinsed; trimmed and cut into 2-inch strips)
- 1 small Zucchini (rinsed; trimmed and sliced)
- 2 Tbsps Hoisin sauce
- 2 Tbsps Rice vinegar
- 3 Tbsps soy sauce
- 2 tsps Sambal oelek
- 1 pkg Rice noodles (6.75 ounces)
Preparation steps
1.
Heat 2 teaspoons sesame oil in a wok or small skillet set over medium-high heat. Add ginger and garlic to the pan and cook, stirring constantly, until fragrant; about 45 seconds. Transfer to small bowl.
2.
Heat remaining sesame oil in pan and add cooked chicken, spring onions, peppers, zucchini, hoisin sauce, rice vinegar soy sauce, and sambal oelek. Toss to coat; stir-fry for several minutes until vegetables are tender crisp and chicken is heated through.
3.
Meanwhile, break up noodles and cook according to the package directions. Drain, rinse and drain again. Add the noodles, garlic and ginger to the wok with the chicken and vegetables and toss to coat.
4.
Divide chicken, vegetable and noodles between serving bowls. Serve.
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