Ingredients
1
(6-oz.) pkg. uncooked rice noodles
2
teaspoons light sesame or vegetable oil
4
boneless skinless chicken breast halves, cut into thin bite-sized strips
2
cups fresh bean sprouts
1
(9-oz.) pkg. frozen cut broccoli, thawed, drained
1
(8-oz.) can bamboo shoots, drained
1/2
cup water
2
tablespoons soy sauce
4
teaspoons cornstarch
1
teaspoon sugar
1/2
teaspoon chicken-flavor instant bouillon
Preparation
Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 6 minutes or until chicken is no longer pink. Add bean sprouts, broccoli and bamboo shoots; cook and stir about 5 minutes or until vegetables are tender.
In small bowl, combine water, soy sauce, cornstarch, sugar and bouillon; blend well. Stir into chicken mixture; cook and stir until thick and bubbly. Serve chicken over hot cooked noodles.
