- 3 tablespoons vegetable oil
- 3 skinless, boneless chicken breast halves - cut into strips
- 2 stalks celery, chopped
- 2 zucchini, quartered and sliced
- 10 mushrooms, sliced
- 2 cups chopped spinach
- 1 (3 ounce) package ramen noodle pasta with flavor packet
- 1 cup uncooked long-grain rice
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 teaspoon vegetable oil
- 1/4 cup soy sauce
- Heat oil in a large skillet or wok and saute chicken until cooked through (no longer pink).
- Stir in celery and zucchini and stir fry for 3 minutes; then add mushrooms and spinach and stir fry another 2 minutes. Reduce heat to low and allow to simmer.
- Meanwhile, bring salted water to a boil in a medium saucepan. Add rice, reduce heat, cover and simmer for 20 minutes. Prepare ramen noodles according to package directions, then stir ramen into prepared rice and set aside.
- In a small bowl, combine the cornstarch, water, oil and soy sauce. Mix well and stir mixture into chicken and vegetables, then stir in rice and noodles. Mix all together and simmer for another 5 minutes. Serve hot.
04/16/2018
recipepes.com
Chicken Veggie Stir Fry, recipe
PT15M
PT1H
5
455 calories
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