Another night, another new recipe to try! This one appealed to me not only for the Chinese food craving but also the fact that it is all made in one pot! How convenient, right? The original recipe is quite large, so I halved it for Kevin and me. It ended up making about 3 servings, so we have a small bowl of leftovers. That worked out super well. Not only that but it was DELICIOUS! Definitely healthier and tastier than a premade Chinese noodle meal from the freezer. Here is the updated recipe I used for two to three people. I cut out some of the liquid so the sauce thickened up better.
- 1/2lb boneless skinless chicken breast, cut into small chunks
- 6-7oz fettucini or spaghetti (which I used since I had it), broken in half
- 4 medium carrots, peeled and cut in thin 3 inch long strips (or I used a bag of stir fry veggies of snap peas, broccoli, and carrots so I didn’t have to peel anything since I’m lazy haha)
- 1/2 medium red bell pepper, cut in thin 3 inch long strips
- a good 3-4 green onions, white part sliced and green part cut in 3 inch long strips
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon corn starch
- 1/2 tablespoon sugar
- 1/2 teaspoon red pepper flakes (depending on how much heat you want)
- 2 cups chicken or vegetable broth
- 2 teaspoons extra virgin olive oil
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.