Season the chicken as desired. Heat the oil in a 12-inch saute pan (a skillet with straight sides) over high heat. Add the chicken and stir-fry for 3 minutes or until cooked through. Remove the chicken from the pan.Add the garlic and chili peppers to the pan. Stir-fry for 2 minutes or until tender-crisp. Stir in the soy sauce and broth and heat to a boil. Add the noodles. Reduce the heat to medium. Cook for 3 minutes or until the noodles are tender, adding the broccoli during the last 2 minutes of the cooking time.Return the chicken to the pan and cook until hot. Stir in the lime juice and lime zest. Sprinkle with the green onions and basil. Serve with the lime wedges.
1.25 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces or ground chicken or turkey2 tablespoons vegetable oil8 cloves garlic, chopped2 tablespoons chopped Thai chili pepper0.25 cup reduced sodium soy sauce4 cups Swanson® Chicken Bone Broth8 ounces uncooked rice noodles (we used 1/4-inch wide flat noodles)3 cups broccoli florets0.25 cup lime juice1 tablespoon grated lime zest4 green onion, thinly sliced (about 1/2 cup)0.25 cup fresh basil leaves cut in thin strips1 lime, cut in wedges
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