Easy Chicken Stir-Fry With Ginger Noodles & Vegetables

Time & Servings
4 servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
  • 1 lb. boneless, skinless chicken breasts, sliced
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $18.29 • Ea
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  • 2 Tbsp. Becel® Oil, divided
  • 1 cup sliced baby bok choy (about 1 small or 1/2 medium)
  • 1 medium red bell pepper, sliced
    Peppers Long Sweet 907G
    $9.14 • Ea
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  • 1 tsp. finely grated fresh ginger
  • 1 clove garlic, chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $8.28 • Ea
  • 1 package Knorr® Sidekicks® Chicken Pasta Side Dish
  • Season chicken, if desired, with salt and pepper. Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
  • Heat remaining 1 tablespoon (15 mL) oil in same skillet over medium-high heat and cook bok choy and pepper, stirring occasionally, until browned, about 4 minutes; remove and set aside. Add ginger and garlic to same skillet and cook over medium heat, stirring, until fragrant, about 15 seconds. Add 2 cups (500 mL) water and bring to a boil over high heat. Add Knorr® Sidekicks® Chicken Pasta Side Dish and bring to a boil. Reduce heat to medium and cook, stirring frequently, until Pasta is tender, about 7 minutes. Add chicken and vegetables and cook 1 minute to heat through.
  • Garnish, if desired, with sliced scallions.
  • This dish is low in fat and a good source of iron. See nutrition information for sodium content.

    TIP: For a little crunch, top with chopped cashews.