Hoisin Chicken with Vegetables and Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Onions, raw, .5 cup, chopped Swanson Chicken Broth 99% Fat Free, 1.75 cupsBirds Eye Sugar Snap Stir-Fry, 1 bag Birds Eye Steamfresh Broccoli, Carrots, Sugar Snap Peas and Water Chestnuts, 1 bagSinbo Dried Egg Noodles Oriental Style, 375 gram(s)*Hoisin Sauce, 4 tbsp *Sweet Cooking Rice Wine, 2 tbsp *Soy Sauce, 2 tbsp Garlic, 1 tsp Ginger, ground, .5 tsp *Knorr Chicken Bouillon, 2 tsp Corn Starch, .0625 cup Chicken Breast, no skin, 12 ounces
Cut chicken into bite-sized pieces. Marinate in rice wine, soy sauce, garlic and ginger.
Cook noodles separately in 8 cups boiling water until tender.
In large skillet, saute chicken pieces in the marinade and 1 cup chicken broth. Add onion, bouillon, and both bags of frozen vegetables. Bring to a boil.
Add hoisin sauce to chicken/vegetable mixture. Continue to cook for 7 minutes.
In small dish, mix remaining chicken broth and cornstarch till blended. Add to chicken/vegetable mixture and stir until it clarifies.
Remove from heat and serve over noodles.
Number of Servings: 7
Recipe submitted by SparkPeople user KYRRDIS.
Cook noodles separately in 8 cups boiling water until tender.
In large skillet, saute chicken pieces in the marinade and 1 cup chicken broth. Add onion, bouillon, and both bags of frozen vegetables. Bring to a boil.
Add hoisin sauce to chicken/vegetable mixture. Continue to cook for 7 minutes.
In small dish, mix remaining chicken broth and cornstarch till blended. Add to chicken/vegetable mixture and stir until it clarifies.
Remove from heat and serve over noodles.
Number of Servings: 7
Recipe submitted by SparkPeople user KYRRDIS.
Nutritional Info Amount Per Serving
- Calories: 346.9
- Total Fat: 1.1 g
- Cholesterol: 28.4 mg
- Sodium: 930.5 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 3.0 g
- Protein: 21.0 g
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