Asian Chicken and Broccoli Stir - Fry

Easy to make spicy/sweet Oriental skillet combining chicken, broccoli florets, red peppers, onions, water chestnuts and ramen noodles. A meal in one – just add fresh fruit for dessert.

Ingredients

Sauce:
6 tablespoons prepared hoisin sauce
3 tablespoons light soy sauce
2 tablespoons Equal® Spoonful or Granulated*
2 teaspoons lime juice
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper flakes

Stir-Fry:
1 (3 oz.) package any flavor ramen noodle soup mix
1 cup warm water
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3 cups broccoli florets
1/2 cup chopped red bell pepper
1/3 cup sliced green onions
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup baby corn (optional)

* May substitute 3 packets Equal sweetener

Preparation

For Sauce, combine all ingredients; set aside.
For Stir-Fry, remove seasoning packet from ramen noodles and save for another use. Break noodles into pieces. Place in 1-quart microwave safe bowl; pour warm water over noodles. Microwave on HIGH, uncovered, 2 to 3 minutes, stirring twice, until noodles are tender; drain. Set aside.
Meanwhile, heat 1 tablespoon vegetable oil in large skillet or wok over medium-high heat. Cook and stir chicken 8 to 10 minutes, or until no longer pink. Remove chicken from skillet and keep warm.
Add remaining 1 tablespoon oil to skillet. Cook and stir broccoli 4 minutes. Add red pepper and onion; cook and stir 2 to 3 minutes more. Add cooked chicken, water chestnuts and baby corn. Cook and stir 1 minute. Stir in cooked noodles and Sauce. Heat until all ingredients are heated through, stirring frequently.