1.5poundsboneless skinless chicken breastdiced into bite-sized pieces
3 to 4cupsbroccoli florets
2carrotspeeled and sliced into matchsticks
8ouncecan water chestnutsdrained and sliced in half
1teaspoonfresh grated ginger
2tablespoonssoy sauceplus more if desired
Red chile sauceoptional and to taste
3 to 4green onionstrimmed and thinly sliced
sesame seedsoptional for garnishing
salt and pepperoptional and to taste
Meanwhile, melt butter and olive oil in a large skillet. Add chicken and cook over medium-high heat for several minutes or until nearly (but not quite) cooked through. Flip chicken pieces once about halfway through to ensure even cooking. While the chicken is cooking, start boiling water for noodles.
Add vegetables, garlic and ginger to the skillet with the chicken, cover and cook for several minutes or until crisp-tender.
While the vegetables are cooking, cook noodles according to package directions, drain, and set aside.
Add the noodles, soy sauce, rice vinegar, and optional chile sauce to the skillet and toss to combine. Cook for 1-2 minutes. Garnish with sliced green onions and sesame seeds and serve immediately.
Feel free to customize the veggies to anything you have on hand that you can quick saute. Cabbage and bok choy are great additions.Store covered in the fridge for up to 4 days and the freezer for up to 4 months. Reheat in the microwave once thawed, or in the oven, covered with foil, until steamy (about 10 minutes at 350).