Ingredients
2
tablespoons sesame oil or vegetable oil
4
boneless skinless chicken breasts (about 1 1/4 lb), cut into bite-size pieces
3
tablespoons gluten-free tamari sauce
1
teaspoon ground ginger
1/2
teaspoon garlic powder
1
can (18.5 oz) Progresso™ Vegetable Classics French onion soup
2
cups Progresso™ chicken broth (from 32-oz carton)
8
oz dried gluten-free rice noodles, broken
1
package (12 oz) fresh stir-fry vegetables (broccoli, carrots, snow peas)
1
tablespoon gluten-free cornstarch
1/4
cup cold water
1/2
cup gluten-free dry-roasted peanuts, crushed
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until chicken is no longer pink in center. Stir in 1 tablespoon of the tamari sauce; sprinkle ginger and garlic powder over chicken.
Add soup and broth; heat to boiling over high heat. Add noodles and vegetables; cook 4 to 5 minutes, stirring occasionally, until noodles are tender and vegetables crisp-tender.
In small bowl, stir cornstarch and cold water until dissolved. Add to Dutch oven; stir to combine. Heat to boiling. Stir in remaining 2 tablespoons tamari sauce.
Spoon into shallow serving bowls; top with crushed peanuts.
