Spicy Chicken Stir-Fry with Noodles, Mushrooms, Bell Pepper & Broccoli

Directions

1. Soak the flat rice noodles in hot water until just tender, per package directions, then drain and rinse.
2. Pat the chicken dry, slice it thin, and toss with cornstarch, salt, and pepper.
3. Heat a skillet with oil; add the chicken and cook until no longer pink, about 4–5 minutes, then transfer to a plate and loosely cover.
4. Prep the mushrooms, bell peppers, broccoli, ginger, garlic, and green onions so vegetables are ready to go.
5. Return the skillet to medium heat and cook the vegetables with a light sprinkle of salt and pepper until fork-tender, about 5–6 minutes.
6. In the reserved bowl, whisk together soy sauce, water, fish sauce, chili-garlic sauce, and cornstarch to form the stir-fry sauce.
7. When the vegetables are tender, pour the sauce into the skillet and simmer until it thickens, 2–3 minutes.
8. Cut the green onions into thin pieces.
9. Add the drained noodles, cooked chicken, and green onions to the skillet; toss to combine and heat through, 1–2 minutes.
10. Remove from heat and divide the stir-fry onto plates or bowls for serving.