How to make it

  • Cook noodles according to package directions. Drain.
  • In small bowl, combine broth, stir-fry sauce, cornstarch and lemon zest. Blend well.
  • Heat oil in large skillet or wok over medium-high heat until hot. Add chicken. Sprinkle on salt. Cook and stir for 3 to 5 minutes, or until no longer pink. Remove chicken and keep warm.
  • Add broccoli, red peppers and onion to skillet. Cook and stir for 5 minutes, or until vegetables are crisp-tender. Return chicken to skillet. Stir broth mixture until smooth. Add to skillet. Cook and stir until sauce is bubbly and thick. Serve over noodles.

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