Chicken and Veggie Stir-Fry for Two

• 1 tablespoon wok oil (whatever brand or type you prefer)
• 12 lb chicken tenders, cut into bite-sized pieces
• 12 onion, sliced
• 12 green pepper, sliced into short strips
• 12 red pepper, sliced into short strips
• 8 ounces sliced water chestnuts, drained
• 6 ounces rice noodles, cooked according to package direction (soaked in hot water)
• 12 cup chicken broth
• 34 cup bean sprouts
• soy sauce, to taste
• Thai sweet chili sauce, to taste

1. Heat the oil in a wok over high heat and add chicken pieces.
2. Cook until no longer pink, about 3 minutes.
3. Add the onion and green and red peppers.
4. Cook until veggies are tender, about 8 minutes.
5. Add the water chestnuts and cook until hot, about 3 minutes.
6. Add the cooked rice noodles and toss with meat and veggies.
7. Add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
8. Add the bean sprouts, and season with soy sauce and chili sauce to taste.
9. Toss to combine.
10. You'll need a decent amount of each to give strong flavor to all the ingredients.
11. Taste along the way.

oil, chicken tenders, onion, green pepper, red pepper, water chestnuts, rice noodles, chicken broth, bean sprouts, soy sauce, sweet chili sauce

Taken from www.food.com/recipe/chicken-and-veggie-stir-fry-for-two-282499 (may not work)