Name: Chicken & Broccoli with Crispy Noodles
Yield: 4 to 6 servings
Ingredients: 1 tablespoon dry sherry; 1 tablespoon cornstarch; 1 tablespoon grated peeled fresh ginger; 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks; 1 cup vegetable oil; 4 ounces thin rice sticks or rice noodles; 1 1/2 pounds broccoli (1-2 heads), cut into small florets, stalks reserved for another use; 1/2 cup skinless almonds or raw cashews; 3/4 cup kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar; 3/4 cup Chicken Stock , plus more if needed

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Chicken & Broccoli with Crispy NoodlesMarcus Nilsson

Rice sticks are a magic trick in a bag: Crumble them into hot oil and they poof instantly into crispy, twisty little morsels of browned, puffed rice—ready in seconds to serve as a crunchy topping for bite-sized pieces of quick-cooked chicken, broccoli, and almonds.

Recipe notes

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