CHICKEN PRIMAVERA WITH SHANGHAI NOODLES

CHICKEN PRIMAVERA WITH SHANGHAI NOODLES

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [
Roast 20 to 30 minutes until tender cooked. Remove from oven, slice in thin strips on diagonal.
In a prep bowl, whisk together, and set aside:	1 tbsp cornstarch 1¼ cup chicken broth 2 tbsp soy sauce 1 tsp ginger 1 clove garlic 1 tbsp brown sugar chili peppers to taste [optional]
In a large skillet or wok over med-high heat, stir fry:	1 small onion, chopped 1 small head of broccoli, flowerets only ½ green pepper, cut in 2 cm pieces ½ red pepper, cut in 2 cm pieces mushrooms, quartered
Stir in the sliced roasted chicken
Rinse in a colander, separating noodles with fingers:	1 pkg [454g] Shanghai noodles
Add the noodles and the sauce, stir until the sauce is simmered and thickened. Serve immediately in pasta bowls.