Dairy-Free Chicken and Broccoli Stir-Fry with Noodles

Ingredients

• 1 lb Chicken breast
• 4 cups Broccoli florets
• 1 lb Noodles (rice or wheat)
• 3 tbsp Soy sauce (tamari)
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 inch Ginger
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 tsp Brown sugar

Instructions

1. 1Cook the 1 lb of noodles according to the package directions until they are tender. Drain the noodles and set them aside.
2. 2While the noodles cook, cut the 1 lb of chicken breast into bite-sized pieces. In a medium bowl, toss the chicken pieces with the 1 tbsp of cornstarch until evenly coated. Let the chicken marinate for 10 minutes.
3. 3Heat the 2 tbsp of vegetable oil in a large wok or skillet over high heat until it shimmers, about 400°F (200°C). Add the marinated chicken to the hot wok and stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Add the 2 cloves of minced garlic and the 1 inch of grated ginger to the wok with the chicken. Stir-fry for 1 minute more until the garlic and ginger are fragrant.
5. 5Add the 4 cups of broccoli florets to the wok. Continue to stir-fry for 3-5 minutes, until the broccoli is tender-crisp and bright green.
6. 6Pour in the 3 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tsp of brown sugar. Stir everything together and cook for 1-2 minutes, until the sauce slightly thickens and coats the chicken and broccoli.
7. 7Add the cooked noodles to the wok with the chicken and broccoli mixture. Toss everything together gently for 1-2 minutes to ensure the noodles are heated through and coated with the sauce.
8. 8Serve the dairy-free chicken and broccoli stir-fry with noodles immediately.

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