CHICKEN LONG RICE
Ginger gives this dish a great flavor. If you like more veggies in the meal add chopped celery, chopped sweet peppers, julienned carrots and zucchini, or shredded bok choy. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour., Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.), In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken., In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.
Nutrition Facts : Calories 530 calories, Fat 21g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 978mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
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