Asian Chicken and Vegetable Stir-Fry
No need to go out to your favorite Asian restaurant when you have this tasty stir-fry recipe on hand.
5 teaspoons vegetable oil - divided use
1 pound boneless, skinless chicken breast halves, cut into thin slices
1 (about 6 ounces) medium zucchini, cut into 3 x 1/2-inch pieces
1 carrot, cut into matchstick-size pieces
4 tablespoons MAGGI Seasoning Sauce - divided use
1 tablespoon cornstarch, mixed with 1/4 cup cold water
3 (3-ounce) packages ramen noodles
- Heat 3 teaspoons oil in large saucepan over high heat. Add chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in zucchini and carrot; cook, stirring occasionally, for 2 to 3 minutes or until carrot is crisp-tender. Stir in 3 tablespoons seasoning sauce and cornstarch mixture; stir until sauce has thickened and coats chicken. Cover; remove from heat.
- Prepare ramen noodles according to package directions, omitting seasoning packets. Drain noodles; return to pan. Stir in remaining 1 tablespoon seasoning sauce and remaining 2 teaspoons oil. Place noodles on platter. Top with chicken mixture; sprinkle with sesame seeds.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 530 Calories from Fat: 240 Total Fat: 27 g Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 1720 mg Carbohydrates: 42 g Dietary Fiber: 4 g Sugars: 2 g Protein: 32 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.