Chicken and Vegetable Stir-Fry with Rice Noodles

Instructions

1. 1Cook the about 225 g rice noodles in a pot of boiling water for the time indicated on the package until they are tender. Drain the noodles and set them aside.
2. 2In a medium bowl, combine the about 680 g sliced chicken breast with 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 cloves minced garlic, and 1 tbsp cornstarch. Toss everything together until the chicken is evenly coated.
3. 3Heat a large 30.48 cm skillet or wok over high heat until it is very hot, around 204.4°C (200°C).
4. 4Carefully add the coated chicken to the hot skillet. Stir-fry the chicken for 5-7 minutes, or until it is cooked through and no longer pink inside. The internal temperature should reach 74°C. Remove the cooked chicken from the skillet and set it aside.
5. 5Add the 1 cup broccoli florets, 1 cup sliced carrots, and 0.5 cup snow peas to the same hot skillet. Stir-fry the vegetables for 4-6 minutes until they are tender but still have a slight crispness. You should see them turn bright in color.
6. 6Return the cooked chicken to the skillet with the vegetables. Stir everything together for 1-2 minutes to heat the chicken through.
7. 7Divide the cooked about 225 g rice noodles among four serving bowls. Spoon the chicken and vegetable stir-fry mixture over the noodles.

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