Chicken-Noodle Stir-Fry

• 1 package about 8 ounces
• 2 tbsp. vegetable oil
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. soy sauce
• 3 green onions
• 1 large red pepper
• 1 medium head bok choy
• 1 c. chicken broth
• 2 clove garlic
• 1 tbsp. grated fresh ginger
• 1 tbsp. seasoned rice vinegar
• 2 tsp. cornstarch
• 1 tsp. sugar

1. Heat large saucepot of water to boiling over high heat; add soba noodles and cook as label directs.
2. Drain noodles; rinse under cold running water and drain again.
3. Set aside.
4. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
5. Add chicken and 1 tablespoon soy sauce, and cook 5 minutes or until chicken loses its pink color throughout, stirring often.
6. Transfer chicken to plate.
7. Add remaining 1 tablespoon oil to skillet; add green onions and red pepper, and cook 3 minutes, stirring often.
8. Add bok choy and cook 3 minutes longer or until vegetables are tender-crisp.
9. Meanwhile, in 2-cup glass measuring cup, whisk together broth, garlic, ginger, vinegar, cornstarch, sugar, and remaining 1 tablespoon soy sauce.
10. Add noodles and sauce mixture to bok-choy mixture and heat to boiling; cook 1 minute, stirring to coat noodles.
11. Add chicken and toss just until heated through.
12. Serve with extra soy sauce if you like.

vegetable oil, chicken breasts, soy sauce, green onions, red pepper, choy, chicken broth, clove garlic, ginger, rice vinegar, cornstarch, sugar

Taken from www.delish.com/recipefinder/chicken-noodle-stir-fry-2399 (may not work)