Chicken and Veggie Stir-Fry for Two Japanese cooking recipe

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Ingredients
1 tablespoon wok oil (whatever brand or type you prefer)
1/2 lb chicken tenders, cut into bite-sized pieces
1/2 onion, sliced
1/2 green pepper, sliced into short strips
1/2 red pepper, sliced into short strips
8 ounces sliced water chestnuts, drained
6 ounces rice noodles, cooked according to package direction (soaked in hot water)
1/2 cup chicken broth
3/4 cup bean sprouts
soy sauce, to taste
Thai sweet chili sauce, to taste

Directions
1Heat the oil in a wok over high heat and add chicken pieces. Cook until no longer pink, about 3 minutes.
2Add the onion and green and red peppers. Cook until veggies are tender, about 8 minutes. Add the water chestnuts and cook until hot, about 3 minutes.
3Add the cooked rice noodles and toss with meat and veggies. Add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
4Add the bean sprouts, and season with soy sauce and chili sauce to taste. Toss to combine. You’ll need a decent amount of each to give strong flavor to all the ingredients. Taste along the way.

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