Healthy Chicken & Vegetable Stir-Fry with Shiitake Mushrooms

INGREDIENTS

1‑1/2 ounces dried shiitake mushrooms 6 ounces thin dried egg noodles 3/4 pound chicken tenders 1/4 cup water 1/4 cup dry sherry 1/4 cup reduced-sodium soy sauce 2 teaspoons dark sesame oil 1/8 to 1/4 teaspoon red pepper flakes Nonstick cooking spray 4 cups broccoli florets 1 medium onion, halved and sliced into 1/4-inch slices 4 teaspoons chopped fresh ginger 3 cloves garlic, minced 1 teaspoon olive oil

PREPARATION:

1. Place mushrooms in small bowl; cover with hot water. Let stand 30 minutes or until caps are soft. Drain mushrooms; squeeze out excess water. Discard stems. Slice caps into 1/2-inch-wide strips. Meanwhile, bring 2 quarts water to a boil in large saucepan. Add noodles; boil 8 minutes, or until tender. Rinse in cold water; drain and set aside.
2. Slice tenders diagonal into 1/2-inch-wide pieces. Combine water, sherry, soy sauce, sesame oil and crushed pepper in small bowl.
3. Spray large nonstick skillet with cooking spray; heat over high heat. Add half the chicken; stir-fry 4 minutes or until chicken is no longer pink in center. Remove chicken; cover to keep warm. Repeat with remaining chicken.
4. Add broccoli, onion and 1/4 cup water to skillet. Cover and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes (add water, 1 or 2 tablespoons at a time, if skillet cooks dry). Remove; keep warm.
5. Remove skillet from heat; add ginger, garlic and olive oil. Return to heat; stir-fry 30 seconds or until fragrant. Add soy sauce mixture; bring to a boil. Return chicken and vegetables to skillet. Add mushrooms and noodles; cook and stir 3 to 4 minutes until heated through.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Sodium 606 mg Protein 30 g Fiber 5 g Carbohydrate 46 g Cholesterol 89 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 18 % Calories 381 DIETARY EXCHANGE: Vegetable 2 Starch 2-1/2 Meat 2-1/2