Ingredients
- 1 package skinny rice noodles (Thai Kitchen - 8.8 oz.)
20 oz. boneless, skinless chicken breast, cut into bite-size pieces
1 tbsp curry powder or Singapore Seasoning blend (Penzey's)
1 large egg, beaten lightly
1/2 cup low-sodium chicken broth
4 tbsp soy sauce
1 1/2 tsp granulated sugar
1/2 tsp salt
1 tbsp butter
1 small leek
3 small tatsoi hearts (or other leafy green; bok choy, swiss chard, or spianch would work well)
1 1/3 cup frozen shelled edamame
1/2 scallions, chopped
4 cloves garlic, minced
4 tsp ginger, minced
1/2 to 3/4 tsp red pepper flakes
Extra soy sauce and curry powder/Singapore seasoning to taste
Other additions if you have them: Red bell pepper, snow peas, bean sprouts.
Description
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