Mie Ayam Mongolia

Instructions

1. Prepare 1 pound cubed boneless skinless chicken breasts by seasoning with salt and pepper . Drizzle with 1 teaspoon sesame oil and set aside. Prepare 6 ounces uncooked 1/4" inch thick gluten free dried rice noodles according to package directions. Drain and set aside.
2. Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive of the 3 tablespoons olive oil, oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
3. Return pan to heat and add remaining olive oil. Add 3 cups broccoli florets, ½ cup grated carrots, ½ sliced bell pepper, 3 cloves minced garlic and ½ teaspoon minced fresh ginger. Cook until the vegetables are just crisp tender, about 2-3 minutes.
4. In a small bowl, whisk together ½ cup low sodium soy sauce, 3 tablespoons packed light brown sugar, 2 tablespoons Hoisin sauce, 2 tablespoons cornstarch and 1/2 cup water. Stir into pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus 1/2 teaspoon red chili flakes if desired.
5. Serve hot topped with toasted sesame seeds and thinly sliced green onions, if desired.