Prep
15 minutesCook
15 minutesReady In
30 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 boneless, skinless chicken breasts | |
| 2 tablespoons soy sauce | |
| 1 tablespoon cornstarch | |
| 2 tablespoons vegetable oil | |
| 3 cloves garlic, minced | |
| 1 teaspoon grated ginger | |
| 2 tablespoons Szechuan sauce | |
| 2 tablespoons rice vinegar | |
| 4 ounces rice noodles, cooked according to package instructions | |
| 1/2 cup shredded carrots | |
| 1/2 cup sliced cucumbers | |
| 1/4 cup chopped green onions | |
| 1/4 cup chopped cilantro | |
| 1/4 cup chopped peanuts |
| 1. | In a small bowl, combine soy sauce and cornstarch. Add chicken and toss to coat. Set aside. |
| 2. | Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. |
| 3. | Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. |
| 4. | In a separate small bowl, whisk together Szechuan sauce and rice vinegar. Pour over chicken and stir to coat. |
| 5. | In a large bowl, combine cooked rice noodles, shredded carrots, sliced cucumbers, green onions, and cilantro. |
| 6. | Add chicken mixture to the bowl and toss to combine. |
| 7. | Garnish with chopped peanuts and serve immediately. |
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