Skillet dish with chicken, noodles, and vegetables !!
- 1 pound (450g) chicken breast or thighs, cut into large pieces enough to be eaten in one bite
- 225g of egg noodle or other preferred type noodles
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic chopped
- 1 bell pepper (red, yellow, or green) thinly cut
- 1 degree centigrade Broccoli
- 1 Cup Snap peas or Sweet Peas
- One medium carrot, cut into slices
- 1 cup stock
- 3 tbsp soy sauce
- 1 tbsp Hoisin sauce optional with swett filing
- 1 ts dried thyme or the Italian spices mixture
- Salt and black magpie to taste
- 2 tbsp chopped fresh parsley garnishing optional or simply for show
Cook the Noodles:
As directed on the package, boil the noodles in a large pot of salted boiling water until they are “al-dente.” Drain and set aside. To sauté the chicken, heat the olive oil in a big skillet or frying pan over medium-high heat. Put the chicken pieces in and heat for 5 to 7 minutes, or until they are cooked through and browned on both sides. After that, remove the chicken from the skillet and set it aside.
Cook the Vegetables: In the same skillet, add a little extra olive oil if necessary. Sauté the garlic and onion for about two wonderful minutes, or until they are transparent and fragrant. Add the carrot, snap peas, broccoli, and bell pepper after that. Toss the vegetables until they are crisp-tender, about 5 to 7 minutes.
Mix Ingredients:
After finishing, return the chicken to the skillet. contributions of chicken broth, soy sauce, hoisin sauce, and cooked noodles (if available). Once all the ingredients have been combined, let it simmer for around three to four minutes. As needed, add salt, pepper, and dried thyme or Italian spice.
Finish and Serve: Turn off the heat and if preferred top with some fresh cilantro and/or parsley. – Hot dish.