Spicy Chicken Vegetable Noodle Bowl

• 2 teaspoons Crisco Pure Vegetable Oil
• 2 teaspoons minced garlic
• 1 1/2 teaspoons gingerroot minced
• 6 cups water
• 2/3 cup Jif Extra Crunchy Peanut Butter
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons dark sesame oil
• 3/4 teaspoon crushed red pepper flakes or to taste
• 6 ounces oriental flavor ramen noodle soup
• boneless, skinless chicken breast 1, 6 oz. package oven roasted, cuts, chopped into bite-sized pieces
• 1 pound stir fry vegetables frozen broccoli
• 1/4 cup sliced green onions

1. HEAT oil in 4-quart stock pot. Saute garlic and gingerroot in oil. Whisk in water, peanut butter, soy sauce, brown sugar, cornstarch, sesame oil, red pepper and seasoning packets from noodle packages until blended. Bring to a boil. Reduce to simmer.
2. ADD noodles, chicken and stir-fry vegetables. Stir to combine. Return to a boil. Reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender. Top with green onions before serving.
3. Broccoli stir fry contains broccoli, carrots, onions, red pepper, water chestnuts, mushrooms and celery.

vegetable oil, garlic, gingerroot, water, jif extra crunchy, soy sauce, brown sugar, cornstarch, sesame oil, red pepper, chicken breast, broccoli, green onions

Taken from www.yummly.com/recipe/Spicy-Chicken-Vegetable-Noodle-Bowl-2662696 (may not work)