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Chicken Stirfry with Noodle Nests

Submitted by EM

Serves 4


  • 1 pound skinless boneless chicken breast, cut into bite sized pieces
  • 2 cups broccoli florets
  • 1 large onion, sliced in thin wedges
  • 1 cup fresh bean sprouts
  • 1/2 cup snow peas, sliced diagonally in half
  • 1 small can sliced bamboo shoots
  • 1 small can sliced water chestnuts
  • 1-2 cans low sodium fat free chicken broth
  • 2-3 heaping teaspoons cornstarch dissolved in 1 tablespoon water
  • 8 oz fiber gourmet classic fettuccine (nests)
  • light soy sauce to taste
  • ground ginger to taste
  • garlic powder to taste
  • Pam or generic vegetable oil spray
  • 2 tablespoons sesame seeds


  1. In a nonstick skillet "fry" cut chicken breasts with about 1/2 cup water, soy sauce - about 1 tablespoon, ground ginger - about 1/2-1teaspoon, and garlic powder - about 1 teaspoon.
  2. when done place in pot and cover.
  3. meanwhile place water on to boil and when ready cook noodles to al dente - about 10-15 minutes depending on individual stove and climate.
  4. drain noodles and combine in bowl with about 1 tablespoon soy sauce, 1/2 teaspoon ground ginger and 1 teaspoon garlic powder.
  5. separate noodles into 4 portions, and "fry" in pammed nonstick skillet over medium, allowing the bottom to get nice and crunchy and solid before flipping over - roughly 3-5 minutes.
  6. Meanwhile bring broth to a boil in a small pan over medium, stir in cornstarch and lower temp and allow to thicken. Combine sauce, raw vegetables and canned vegetables to chicken in pot.
  7. Place one (1) noodle nest on plate and top with chicken and vegetables