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Sweet-Hot Fun See Chicken
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Prep Time:
20 minutes
Total Time:
35 minutes
Whip up a zesty Asian-inspired meal with chicken, noodles, and napa cabbage in a single skillet in under 35 minutes!
Ingredients:
  • 1 pound skinless boneless chicken breast halves
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar
  • 1/2 cup fat-free reduced-sodium chicken broth
  • 1/3 cup plus 1 tablespoon seasoned rice vinegar
  • 1 teaspoon dark soy sauce
  • 1 teaspoon chile puree
  • 1 clove garlic, finely chopped
  • 4 cups shredded Chinese (napa) cabbage (1/2 pound)
  • 2 ounces uncooked cellophane noodles (bean threads) or rice stick noodles, broken into 2-inch pieces
  • 1 teaspoon vegetable oil
  • 2 tablespoons toasted sesame seed
Instructions:
  • Cut the chicken into strips measuring 2x1/2-inch. Combine the chicken and 1 teaspoon of cornstarch in a medium glass or plastic bowl. Allow it to stand for 10 minutes. Prepare a mixture of water and 2 tablespoons of cornstarch.
  • In a 1-quart saucepan, bring sugar, broth, rice vinegar, soy sauce, chili puree, and garlic to a boil, stirring occasionally. Add water-cornstarch mixture, cook and stir for about 1 minute until thickened. Remove from heat and keep warm.
  • In a large bowl, combine cabbage and noodles, then pour boiling water over them. Allow to sit for up to 5 minutes until the cabbage is crisp-tender and the noodles are soft. Drain and transfer the noodle mixture to a heated platter.
  • Prepare a nonstick wok or 12-inch skillet by spraying it with nonstick cooking spray and heating it over medium-high heat until the spray starts to bubble. Add oil and swirl the wok to coat the sides. Stir-fry the chicken for about 3 minutes until it is light brown and no longer pink in the center. Place the chicken on top of the noodle mixture. Heat the sauce until boiling, then pour it over the chicken and noodles. Sprinkle with sesame seeds and enjoy!

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