Chicken & Broccoli with Thai Noodles

I love Thai Noodles. The wide ones, but I never really think to buy them. They are versatile. I had some chicken to use up tonight and my son loves anything with broccoli (he's a weird 6 year old) so I created this dish out of my head...it was awesome!! Got compliments for my big and little guys so I will definitely share it so everyone can try it.

I used a couple new things for me to cook with...oyster sauce and fish sauce. They are scary to think about, but oh so yummy. The brand I found at Hy-Vee that is gluten free for Oyster sauce is Far East. I used Thai Kitchen Fish Sauce. I also used Hy-Vee Brand Soy Sauce (its gluten free too).

I did not "measure" anything - unless I'm using a recipe I don't tend to measure! I used minced garlic, chicken broth, corn starch, chicken breast tenders, julienned carrots, broccoli and the above sauces. The only spices I added was black pepper, garlic powder, and onion powder. It was plenty salty. It should be noted I make my own chicken broth with "better than base" - love that stuff!

Ok, on with the instructions/recipe:

1 package of chicken breast tenders cut into bite size pieces
1/2 tablespoon of minced garlic
1 Tablespoon of vegetable oil
1/3 Cup of Julienned carrots
2-3 cups or more of steamed broccoli
1 tablespoon of cornstarch.
1.5 cups of chicken broth
1/2 box of Thai Kitchen wide rice noodles.
1 Tsp Fish Sauce
1-2 TBS Oyster Sauce
1-2 TBS Soy Sauce

1) heat the oil in the pan and add garlic and let it cook for a couple minutes. Add the chicken and start cooking the chicken.
2) As the chicken is cooking add the soy sauce, fish sauce and oyster sauce and stir it all up. Continue cooking the chicken.
3) Bring a pot of water to a boil. Turn it off and add the noodles letting them sit for 8 minutes.
4) Mix together chicken broth and cornstarch and pour over the cooked chicken. Continue stirring. Add the carrots and broccoli and let it simmer and added black pepper. Taste the sauce. Add any adjustments needed to seasoning for you liking. I added onion powder and garlic powder (but only because that's how we like our food).
5)Drain and rinse the noodles well.
6) Put the noodles in a bowl and top with the chicken and broccoli. If you like kick add some crushed red pepper. Mix it all up to get the sauce on the noodles and ENJOY

It was much better than I expected. The measurements are all approximate since I did not measure anything. You could always go light at first and add more later at taste test. I will definitely use the oyster and fish sauce again!!

Thai Kitchen Instant Noodle Soup

I tried the Thai Kitchen's Instant Noodle Soup for dinner. I tried the Bangkok Curry Flavor. I cooked it in the microwave like the package advised and since it only requires 1 cup of water I used an over sized coffee mug. It ran over the cup in the microwave and made a mess even though the water was only to the middle of the cup.

I followed the instructions and cooked it for 3 minutes. It was so hot I had to let it sit for about 8 minutes for it to cool down enough to eat. It's basically flavored water and rice noodles. It tasted good, but is not very filling. Its a quick meal/snack depending on how many calories you eat. They are pretty low in calories, but some of the Thai Kitchen products are high in Sodium. The packages are expertly labeled with gluten free and reduced sodium. It was quite cheap (less than $2) to purchase and can be found at any grocery store, its usually in with the Asian foods.

Would I buy it again, yea, but only for a quick meal/snack. I have to be in the right mood to eat it. It reminds me of Ramen Noodles.