Stir Fry Broccoli And Chicken



-3 pieces of thin sliced boneless skinless chicken breasts (cut into bite sized pieces)

-2 tbsp. of extra virgin olive oil

-2 cloves of minced garlic

-1 cup of chicken broth (READ DIRECTIONS CAREFULLY)

-3 tbsp. of low-sodium soy sauce

-2 tsp. of white sugar

-2 tsp. of corn starch

-1 package of steamed broccoli

-8 oz. of snap peas

-4 oz. of matchstick carrots

-2 packages of chicken instant lunch noodles


-Heat olive oil in a non-stick wok over medium heat. Add chicken and garlic and cook until chicken is no longer pink. Make sure you don’t burn your garlic.

-Mix 3/4 cup of chicken broth, soy sauce, and sugar together in a bowl and add to the pan with the chicken.

-Cook over medium heat for 5 minutes, stirring twice. Steam broccoli in microwave during this time.

-Add broccoli, snap peas, and matchstick carrots to the pan and cook until the vegetables are to your liking.

-Pour the vegetables from the instant lunch noodles into the trash can. Fill the containers up with water and cook your noodles in the microwave for 3 minutes each.

-Once your noodles are done, pour the water down the sink and pour your noodles into the pan with the chicken and vegetables.

-Mix the cornstarch with the remaining 1/4 cup of chicken broth and stir into the chicken and vegetable mixture. Cook until the sauce has thickened.

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