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One-Pot Chicken Pad See Ew

Name: One-Pot Chicken Pad See Ew
Prep time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 8 oz straight-cut rice noodles (from 16-oz package); 1/4 cup vegetable oil; 2 eggs, beaten; 1 package (20 oz) boneless skinless chicken breasts, cut in 1-inch cubes; 2 cups broccoli florets; 6 green onions, thinly sliced on the bias, whites and greens separated; 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton); 1/4 cup oyster sauce; 1/4 cup packed brown sugar; 1 tablespoon chile garlic sauce; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1/4 cup fresh basil leaves, thinly sliced

3 Ratings

1 Comments

Kitchen Tested

Prep 40 min
Total 40 min
Servings 4

These stir fried noodles are Thai street food at its finest (minus the expensive plane ticket). Make them the easy way with our one-pot version that’s ready in a flash with basically zero cleanup. MORE+ LESS-

By Tablespoon Kitchens

Updated January 20, 2017

Make with

Progresso Broth

Ingredients

oz straight-cut rice noodles (from 16-oz package)

1/4

cup vegetable oil

eggs, beaten

package (20 oz) boneless skinless chicken breasts, cut in 1-inch cubes

cups broccoli florets

green onions, thinly sliced on the bias, whites and greens separated

1/2

cup Progresso™ reduced sodium chicken broth (from 32-oz carton)

1/4

cup oyster sauce

1/4

cup packed brown sugar

tablespoon chile garlic sauce

tablespoon rice vinegar

tablespoon soy sauce

1/4

cup fresh basil leaves, thinly sliced

Steps

Hide Images

1

Place noodles in large bowl. Cover with very hot water. Let stand 20 to 25 minutes or until softened; drain.
2

Meanwhile, in 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add eggs; cook 30 to 60 seconds, stirring constantly, until cooked through. Using slotted spoon, transfer to small bowl.
3

Add remaining 2 tablespoons oil to Dutch oven. Add chicken; cook over medium-high heat 4 to 6 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer or until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
4

Add broccoli and green onion whites to oil in Dutch oven. Cook over medium-high heat 1 to 3 minutes or until softened. Stir in broth, oyster sauce, brown sugar, chile garlic sauce, rice vinegar and soy sauce. Heat to simmering. Stir in chicken and noodles; return to boiling, and cook 1 to 2 minutes or until heated through and sauce is thick. Stir in cooked egg. Top with green onion greens and basil.

Expert Tips

For best browning, pat chicken dry before adding to hot oil.
Straight-cut rice noodles can be found in most grocery stores. They are slightly wider than pad Thai noodles. If you can’t find the straight-cut noodles, pad Thai noodles make a fine substitute.