Sweet-Hot Fun See Chicken

Enjoy this Asian - style dinner recipe made with chicken breasts, noodles and napa cabbage - cooked quickly in a skillet in just 35 minutes!

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Prep Time 20 min
Total Time 35 min
Servings 6

Ingredients

1: pound skinless boneless chicken breast halves

1: teaspoon cornstarch

1/4: cup water

2: tablespoons cornstarch

1/2: cup sugar

1/2: cup fat-free reduced-sodium chicken broth

1/3: cup plus 1 tablespoon seasoned rice vinegar

1: teaspoon dark soy sauce

1: teaspoon chile puree

1: clove garlic, finely chopped

4: cups shredded Chinese (napa) cabbage (1/2 pound)

2: ounces uncooked cellophane noodles (bean threads) or rice stick noodles, broken into 2-inch pieces

1: teaspoon vegetable oil

2: tablespoons toasted sesame seed

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Directions

1 Cut chicken into 2x1/2-inch strips. Toss chicken and 1 teaspoon cornstarch in medium glass or plastic bowl. Let stand 10 minutes. Mix water and 2 tablespoons cornstarch.
2 Heat sugar, broth, rice vinegar, soy sauce, chili puree and garlic to boiling in 1-quart saucepan, stirring occasionally. Stir in water-cornstarch mixture. Cook and stir about 1 minute or until thickened; remove from heat and keep warm.
3 Place cabbage and noodles in large bowl; cover with boiling water. Let stand no more than 5 minutes or until cabbage is crisp-tender and noodles are soft; drain. Place noodle mixture on heated platter.
4 Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat side. Add chicken; stir-fry about 3 minutes or until light brown and no longer pink in center. Top noodle mixture with chicken. Heat sauce to boiling; pour over chicken and noodle mixture. Sprinkle with sesame seed.