Prepared marinade adds special flavor to this combination.
1 pound boneless skinless chicken breasts, cut into pieces
3/4 cup sesame ginger marinade
1 (4-ounce) package rice noodles
3 tablespoons Land O Lakes® Butter
2 cups bite-sized broccoli florets
2 cups bite-sized cauliflower florets
1 medium (1 cup) red bell pepper, cut into strips
1 cup chicken broth
2 tablespoons water
1 tablespoon cornstarch
Combine chicken pieces and 1/4 cup marinade in bowl; stir to coat chicken. Cover; refrigerate at least 30 minutes.
Cook noodles according to package directions. Drain; keep warm.
Melt 2 tablespoons butter in 12-inch skillet until sizzling; add broccoli, cauliflower, and bell pepper. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until vegetables are crisply tender. Remove vegetables from skillet. Set aside; keep warm.
Melt remaining 1 tablespoon butter in skillet; add chicken mixture. Continue cooking, stirring occasionally, 4-6 minutes or until chicken is no longer pink. Stir in broth. Continue cooking 3-5 minutes or until mixture comes to a boil.
Combine water and cornstarch in bowl; mix well. Add cornstarch mixture to chicken mixture; stir until well mixed. Add remaining 1/2 cup marinade; cook, stirring constantly, 2-3 minutes or until mixture comes to a boil. Add cooked noodles and vegetables to chicken mixture; toss to coat lightly.
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