Chicken Noodle Bowl

• 1 tablespoon butter
• 375 g boneless skinless chicken breasts, cut into thin strips (about 2)
• 2 tablespoons fresh gingerroot, monced (or 1 tsp. ground ginger)
• 3 cups chicken broth, reduced sodium
• 1/4 cup soy sauce, reduced sodium
• 2 tablespoons rice vinegar
• 1 teaspoon asian red chili sauce (or to taste)
• 250 g small mushrooms, thinly sliced
• 3 stalks celery, thinly sliced
• 175 g wide rice noodles
• 2 tablespoons cornstarch
• 1 1/2 cups milk
• 2 green onions, thinly sliced
• 1 sweet red pepper, thinly sliced

1. Hear a large pot over medium-high heat. Add butter; swirl to coat. Add half each of the chicken and ginger and saute for 2 minutes or until chicken is no longer pink inside, transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
2. Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil scraping up brown bits. Stir into mushrooms, celery and noodles.
3. Whisk cornstarch into milk; stir into pot.
4. Reduce heat to medium and cook, stirring, for 5-10 minutes or until bubbling and noodles are tender.
5. Stir in chicken mixture. Season to taste with chili sauce.
6. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top.
7. Garnish with red pepper and green onions.
8. FOR THE ADVENTUROUS: For Korean flair, add 1 tablespoons fish sauce and 1/2 teaspoons hot pepper flakes with broth and garnish each bowl with kimchi.

butter, chicken breasts, fresh gingerroot, chicken broth, soy sauce, rice vinegar, asian red chili sauce, mushrooms, stalks celery, rice noodles, cornstarch, milk, green onions, sweet red pepper

Taken from www.food.com/recipe/chicken-noodle-bowl-442497 (may not work)