Ramen Chickenpoultry 1 pound chicken breasts without skin; boned, cubed 2 3/4 cups chicken broth; fat removed 1 tablespoon soy sauce 1 teaspoon ground ginger 1/8 teaspoon pepper 1/4 teaspoon salt; optional 1/2 teaspoon garlic powder 1 onion; cut in wedges 1 cup mushrooms; sliced 1/2 cup carrots; sliced 1 package pea pods; frozen, thawed 4 ounces ramen noodles, lowfat 1 tablespoon cornstarch 1/4 cup water Spray a skillet with non-stick cooking spray and stir-fry chicken until no longer pink. Add all but the last three ingredients to the skillet and bring to a boil. Add noodles. Reduce heat to low, cover, and simmer for 8 to 10 minutes or until vegetables are almost done. Mix cornstarch with water. Add to skillet. Bring to a boil, stirring until thickened. |
