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1 lb chicken tenders
4 tsp oil
1 bag (1lb) frozen stir-fry vegetable blend
2 containers (11.6 oz each) heat & serve rice noodles with black bean saucePREPARATION
Cut chicken diagonally into 1⁄4-in.-thick slices. Heat 2 tsp oil in large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes or until just cooked. Remove to serving plate. Heat 2 tsp oil in same skillet; stir-fry frozen vegetables 2 minutes or until heated through. Remove skillet from heat. Stir in cooked chicken, noodles and sauce packets. Reduce heat to low; cook, covered, 1 minute or until noodles are warmed. Garnish with sliced scallions. Different TakesWhen adding sauce, stir in 1⁄2 tsp hot red pepper flakes.Substitute your favorite fresh stir-fry vegetables, such as snow peas, bok choy, peppers or mushrooms.Stir in 1⁄2 tsp grated orange zest just before serving and top with cashews.
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