Shrimp and Chicken Stir-Fry with Rice Noodles

Prep Time 15 MIN

Cook Time 10 MIN

Serves 2

Ingredients :

  • 2 tsp (10 mL) vegetable oil
  • 4 oz (125 g) skinless boneless chicken breast, cut into 1-inch (2.5 cm) cubes
  • 6 cups (1.5 L) broccoli florets
  • 1 small onion, thinly sliced
  • 4 oz (125 g) peeled medium-size shrimp, thawed
  • 1 pouch (160 mL) VH® General Tao Stir-Fry Sauce
  • 1/2 cup (125 mL) frozen peas
  • 4 oz (125 g) rice noodles
  • 2 thinly sliced green onions

Directions :

  1. Heat oil in deep skillet or wok set over medium-high heat; sauté chicken, broccoli and onion for about 4 minutes or until chicken is browned. Add shrimp and cook for about 2 minutes or until opaque.
  2. Stir in VH® General Tao Stir-Fry Sauce and peas; cook, stirring, for about 2 minutes or until heated through.
  3. Meanwhile, cook rice noodles according to package directions. Spoon stir-fry over rice noodles and sprinkle with green onions.

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