Asian Chicken and Vegetable Stir-Fry

  • 5 tsp vegetable oil - divided use
  • 1 lbs boneless, skinless chicken breast halves, cut into thin slices
  • 1 about 6 oz. medium zucchini, cut into 3 x 1/2-inch pieces
  • 1 carrot, cut into matchstick-size pieces
  • 4 Tbsp MAGGI Seasoning Sauce - divided use
  • 1 Tbsp cornstarch, mixed with 1/4 cup cold water
  • 3 - 3 oz. packages ramen noodles
  • Sesame seeds image placeholder

Heat 3 tsp oil in large saucepan over high heat. Add chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in zucchini and carrot; cook, stirring occasionally, for 2 to 3 minutes or until carrot is crisp-tender. Stir in 3 Tbsp seasoning sauce and cornstarch mixture; stir until sauce has thickened and coats chicken. Cover; remove from heat.

Prepare ramen noodles according to package directions, omitting seasoning packets. Drain noodles; return to pan. Stir in remaining 1 Tbsp seasoning sauce and remaining 2 tsp oil. Place noodles on platter. Top with chicken mixture; sprinkle with sesame seeds.

Servings: 4
Submitted by: Recipe Group Member
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