Shelly's Recipe

CHICKEN AND BROCCOLI STIR-FRY OVER PAN FRIED NOODLES

Category: Chicken

Salt, to taste
8 oz oriental noodles
8 tbsp vegetable oil
1/4 cup soy sauce and chicken broth
2 tbsp cornstarch
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch medallions
1 bunch fresh broccoli, cut into 1 inch pieces
1 medium onion, quartered

In a saucepan, bring 3 quarts salted water to a boil and add noodles. Boil for 10 minutes. Remove and drain.

Heat 2 tbsp oil to a wok or skillet over medium flame. Add the noodles and let brown on each side, approximately 12 minutes per side. After turning the noodles, add another 2 tbsp oil before browning other side. Remove and put in a serving dish.

Add 2 more tbsp oil to wok and heat on medium flame. While wok is heating, in a small bowl, combine soy sauce, broth and cornstarch and mix until smooth. Set aside.

Add chicken to the work and stir-fry for 2 minutes and remove. Add broccoli and onion to wok with remaining 2 tbsp oil and stir-fry for 2-3 minutes. Add chicken and sauce and stir-fry for 4 minutes or until the sauce is thickened. Remove from the heat and pour over the noodles. Serves 6