1 package thin sliced chicken sliced in thin strips
1 1/2 cups shredded carrot
1 1/2 cups sugar snap peas, trimmed
1 cup slices red bell pepper strips
1/2 cup fresh bean sprouts
4 cups hot cooked rice noodles
1/2 cup chopped green onions
1 tbsp sesame seeds, toasted
Instructions
Combine the first 9 ingredients, stirring until sugar is dissolved.
Heat a wok with oil, toss in chicken and cook just until tender. Remove from pan. Add
vinegar mixture, carrot, peas, pepper, and sprouts to pan. Cook 3 minutes, stirring
frequently. Return chicken to pan, cook 1 minute, stirring constantly.
Sprinkle with onions and sesame seeds
Serving
Suggestions
I used jasmine rice instead of noodles, and omitted the onion and sesame seeds at the end because of the kiddies.
Originally Submitted
9/3/2008
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