What Can I Make With Chicken and Broccoli?

Ingredients

• •dried lo mein or ramen noodles
• •chicken breast, boneless and skinless
• •soy sauce
• •fresh ginger, minced
• •garlic, minced
• •mixed vegetables (carrots, bell peppers, broccoli florets)

Steps

1. 1Fill a large pot with water and place it over high heat to bring to a boil, about 8 minutes. You'll see big bubbles rolling across the surface when it's ready.
2. 2Place the chicken breast on a cutting board and slice it horizontally into three thin layers. Then cut each layer crosswise into 1/2-inch-wide strips, like cutting ribbon noodles.
3. 3In a small bowl, stir together the soy sauce, minced ginger, and minced garlic until well mixed.
4. 4If any vegetables are large, chop them into bite-sized pieces about the size of a grape or smaller.
5. 5Add the noodles to the boiling water and stir gently to separate them. Cook for 4 minutes, or until they bend slightly when you fold one noodle with a fork but still have firmness in the center.
6. 6Drain the noodles in a colander, rinse with cold water until no longer steaming, then set them aside in a bowl.
7. 7Place a 12-inch skillet over medium-high heat and add 2 tablespoons of oil. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
8. 8Add the chicken strips to the hot oil and let them cook undisturbed for 2 minutes until the bottom surface turns golden-brown, like the color of caramel.
9. 9Stir the chicken and cook for 2 more minutes, stirring once every 30 seconds, until no pink remains inside when you cut a thick piece in half.
10. 10Add the vegetables to the skillet and stir constantly for 2 minutes until they turn bright in color and soften slightly when you press them with the spoon.
11. 11Pour the soy sauce mixture into the skillet and stir for 30 seconds until the chicken and vegetables are evenly coated.
12. 12Add the drained noodles to the skillet and toss continuously with two forks or spoons for 2 minutes until every noodle is coated with the sauce and the dish is steaming hot.
13. 13Divide the lo mein between two bowls or plates and serve immediately while hot.