Chicken & Veggie Noodle Stir Fry

By Jenny and Rosie with Chris Wong & Indira Persaud

Serves: 4-6

For Noodles:

2 tsp (10 mL) Salt

¾ lb (340 g) Whole wheat spaghetti, soba, chow mein or brown rice noodles

For Sauce:

⅓ Cup (85 mL) Low-sodium soy sauce

2 Tbsp (30 mL) Honey or brown sugar

2 Tbsp (30 mL) Sesame oil

2 Tbsp (30 mL) Oil

1 tsp (5 mL) Apple cider vinegar or white vinegar

2 Tbsp (30 mL) Hoisin sauce

2 Tbsp (30 mL) Sweet chili sauce

1 Tbsp (15 mL) Ginger, grated (optional)

2 cloves Garlic, minced

For Vegetables & Chicken:

1 bunch Broccoli, cut into florets (including the peeled, chopped stems)

1 Sweet pepper (any colour), cut into thin strips

2 large Carrots, grated

1 lb (454 g) Ground chicken or boneless chicken, cut into strips

2 Tbsp (30 mL) Oil

Note: Wash all produce well.

In a large pot of salted boiling water, cook the noodles until tender. Drain and return to the cooking pot to keep warm.
Meanwhile, combine the soy sauce, brown sugar, sesame oil, 1 Tbsp oil, vinegar, hoisin sauce, sweet chili sauce, ginger (optional) and garlic in a small pot and bring to a simmer. When the noodles are ready, toss them with the sauce in the cooking pot.
In a large pan over high heat, stir-fry the broccoli in batches until bright green and crisp-tender, adding oil as necessary. Add the broccoli to the noodles as it's cooked along with the carrots and peppers.
Cook the chicken in 1 Tbsp oil in a large pan over medium-high heat until cooked through. Add to the noodle-vegetable mixture and toss to combine thoroughly.

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