One-Pot Asian Chicken and Noodles

• Course Main Course
• Cuisine Chinese

Prep time

Cook time

Servings

Ingredients

• 2 Tablespoons Sesame Oil or vegetable oil
• 4 Chicken Breasts boneless, skinless, cur into bite-size pieces
• 3 Tablespoons gluten-free soy sauce
• 1 Teaspoon Ginger ground
• 1/2 Teaspoon Garlic Powder
• 1 Can Progresso Vegetable Classics French Onion Soup
• 2 Cups Progresso Chicken Broth
• 8 Ounces Rice Noodles dried, broken
• 12 Ounces Stir Fly Vegetables broccoli, carrots, snow peas
• 1 Tablespoon Cornstarch
• 1/4 Cup Water cold
• 1/2 Cup Peanuts dry-roasted, crushed

Instructions

1. In 4-quart Dutch oven, heat oil over medium-high heat.
2. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center.
3. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
4. Add soup and broth; heat to boiling over high heat.
5. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
6. In small bowl, stir cornstarch and cold water until dissolved.
7. Add to Dutch oven; stir to combine. Heat to boiling.
8. Stir in remaining 2 tablespoons tamari sauce.
9. Spoon into shallow serving bowls; top with crushed peanuts.