Ingredients
1 tablespoon minced fresh gingerroot1 teaspoon sesame oil1 teaspoon sugar1 garlic clove, minced1/4 teaspoon pepper4 tablespoons reduced-sodium soy sauce, divided2 pounds boneless skinless chicken thighs, cut into strips5 ounces uncooked bean thread noodles or spaghetti1 tablespoon canola oil1 cup chicken broth2 cups sliced fresh mushrooms1 green onion, thinly sliced
Preparation
In a large resealable plastic bag, combine the first five ingredients and 2 tablespoons soy sauce. Add chicken; seal bag and turn to coat. Refrigerate 1 hour.
Meanwhile, place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. Drain noodles. Using scissors, cut noodles into 4-in. lengths. (If using spaghetti, cook according to package directions until al dente; drain.)
In a large skillet, heat canola oil over medium-high heat. Add half of the chicken mixture; stir-fry 4-6 minutes or until no longer pink. Remove from pan. Repeat with remaining chicken.
In same pan, combine broth, mushrooms and remaining soy sauce; bring to a boil. Add noodles and chicken; cook and stir until noodles are tender. Remove from heat; sprinkle with green onion.
