Chicken Recipe: Asian Chicken and Vegetable Stir-Fry

Asian Chicken and Vegetable Stir-Fry

Ingredients:

• 5 teaspoons vegetable oil - divided use
• 1 pound boneless, skinless chicken breast halves, cut into thin slices
• 1 (about 6 ounces) medium zucchini, cut into 3 x 1/2-inch pieces
• 1 carrot, cut into matchstick-size pieces
• 4 tablespoons MAGGI Seasoning Sauce - divided use
• 1 tablespoon cornstarch, mixed with 1/4 cup cold water
• 3 (3-ounce) packages ramen noodles
• Sesame seeds

Cooking Procedures:

1. Heat 3 teaspoons oil in large saucepan over high heat. Add chicken; cook, stirring occasionally, for 3 to 5 minutes or until no longer pink. Stir in zucchini and carrot; cook, stirring occasionally, for 2 to 3 minutes or until carrot is crisp-tender. Stir in 3 tablespoons seasoning sauce and cornstarch mixture; stir until sauce has thickened and coats chicken. Cover; remove from heat.
2. Prepare ramen noodles according to package directions, omitting seasoning packets. Drain noodles; return to pan. Stir in remaining 1 tablespoon seasoning sauce and remaining 2 teaspoons oil. Place noodles on platter. Top with chicken mixture; sprinkle with sesame seeds.

Makes 4 servings.