These Sweet and Sour noodles are a delish and easy dinner idea.
|1 tbsp||(15 mL) Vegetable oil|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|1 cup||(250 mL) Sliced bell peppers, (assorted colours)|
|1||Carrot, thinly sliced|
|1 cup||(250 mL) Canned pineapple chunks, including juice|
|3 tbsp||(45 mL) Honey|
|2 tbsp||(30 ml) Thai chili sauce|
|1/4 cup||(45 mL) Rice vinegar|
|1/4 cup||(60 mL) Chicken broth|
|1 1/2 tbsp||(22 mL) Cornstarch|
|1 1/2 tbsp||(22 mL) Water|
|Salt and pepper to taste|
|1||(350 g) Package chow mein noodles|
|1/4 cup||(60 ml) peanuts, chopped (optional)|
HEAT oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently for 10-12 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the pan with a slotted spoon and set aside.
ADD peppers and carrots to the same pan. Stir-fry for 2-3 minutes before adding pineapple and juice, honey, vinegar, chili sauce and chicken broth. Return chicken to the pan and bring to a boil.
WHISK together cornstarch and water in a small bowl. Slowly add to the pan and stir to combine. Cook 1-2 minutes or until thickened. Season with salt and pepper to taste. Keep warm.
COOK rice noodles according to package directions. Drain well and toss with sweet and sour chicken, basil, peanuts and vegetables prior to serving.
Show More Comments
No Comments yet