1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest
Cooking Instructions:
- Soak the rice noodles in hot water for 25 - 30 minutes. Drain noodles and set aside.
- Melt butter in wok or stir-fry pan on med heat.
- Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes. Mix frequently.
- Add garlic mix well.
- Add drained rice noodles. Continue to mix ingredients for another minute.
- Add Asian Ginger Dressing and chicken stock. Noodles will begin to clump together slightly and begin to soften.
- Add carrots and zucchini. Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
- Toss with lemon zest and serve immediately.
