Ingredients
7ozrice noodles
3tbsppeanut oildivided
2pcschicken breasts,boneless, skinless, thinly-sliced
salt and pepper
2 cupsbroccoli florets,chopped into bite-sized pieces
⅔cupcarrotsshredded
1pcred bell peppercored and thinly-sliced
8ozbaby mushrooms thinly sliced
1cupcollard greensroughly-chopped and ttough stems removed
green onionsthinly sliced, to serve
¼cuplow-sodium soy sauce
2tbsprice wine vinegar
2tbspoyster sauce
2tsptoasted sesame oil
½tspteaspoon ground ginger
1-3tspchili garlic sauce (optional),to taste
Preparation
Cook noodles according to package instructions. Drain and set aside.
In a large sauté 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 to 5 minutes).
Transfer chicken with a slotted spoon to a separate plate, and set aside.
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.
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.
Remove from heat and serve immediately, garnished with your desired toppings.
Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you’d like.
