Thai Ginger Chicken & Vegetables
15 min
55 min


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

How to make

  1. STEP 1

    Combine chicken pieces and 1/4 cup marinade in bowl; stir to coat chicken. Cover; refrigerate at least 30 minutes.

  2. STEP 2

    Cook noodles according to package directions. Drain; keep warm.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.


15Fat (mg)
90Cholesterol (mg)
1300Sodium (mg)
43Carbohydrates (g)
3Dietary Fiber
29Protein (g)


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