30-Minute Sesame Chicken Noodle Stir-Fry

Ingredients

• 7 ounces rice noodles
• 3 tablespoons peanut oil (or olive oil), divided
• 2 boneless skinless chicken breasts, thinly-sliced
• salt and pepper
• 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
• 2/3 cup shredded carrots
• 1 red bell pepper, cored and thinly-sliced
• 8 ounces baby bella* mushrooms, thinly sliced
• 1 cup roughly-chopped collard greens**, tough stems removed
• 1 batch stir-fry sauce (see below)
• toppings: thinly-sliced green onions, toasted sesame seeds
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons oyster sauce
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon ground ginger
• optional: 1-3 teaspoons chili garlic sauce, to taste

Steps

1. 1

   Cook noodles according to package instructions.  Drain and set aside.

2. 2

   In a large saute pan, heat 1 tablespoon oil over medium-high heat.  Add chicken and season evenly with a generous pinch of salt and pepper.  Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes).  Transfer chicken with a slotted spoon to a separate plate, and set aside.

3. 3

   Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high.  Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.

4. 4

   Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine.  Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.

5. 5

   Remove from heat and serve immediately, garnished with your desired toppings.

6. 6

   Whisk all ingredients together until combined.  Then whisk in as much chili garlic sauce as you’d like.