- 400 gm rice noodles
- 2 medium sliced chicken boneless
- 2 1/2 tablespoon vegetable oil
- salt as required
- spice black pepper as required
- 1 sliced red bell pepper
- 1 sliced capsicum (green pepper)
- 100 gm shiitake mushroom
- 3/4 cup broccoli
- 1 1/2 tablespoon peeled,shredded ginger
- 3/4 cup chicken broth
- 3 tablespoon soy sauce
- 3 tablespoon tomato ketchup
Steam Boil The Rice Noodles
To start cooking this delight, steam boil the rice noodles on a medium flame until the noodles tenderize.
Step 2 / 5 Stir Fry The Chicken Pieces And Keep Aside
Next, take a skillet and start heating two and half tablespoons of vegetable oil it. After the oil heats up, place the chicken pieces onto the vegetable oil and season the chicken with black pepper and salt. Stir fry the chicken pieces over a high flame for about 2 to 4 minutes or until the it is cooked through. Pick the chicken pieces from the skillet and keep them aside for a while.
Step 3 / 5 Prepare The Saute Mixture
Now in the same empty skillet, saute capsicum, red bell pepper, mushroom and broccoli for a minute or so, followed by ginger. Stir fry the mixture for another 2 to 3 minutes.
Step 4 / 5 Mix Chicken Broth, Cornstarch, Soy Sauce And Ketchup
Take a medium sized mixing bowl and mix together chicken broth, corn starch, soy sauce and tomato ketchup into it. Stir well until incorporated.
Step 5 / 5 Assemble The Fried Chicken And Chicken Broth Mixture
Now pour the chicken broth mixture, boiled noodles and chicken to the same skillet containing the sauteed mixture. Stir fry the whole amalgamation for about 4 minutes until cooked through. You are now set to enjoy this delightful recipe. Serve hot and fresh.