xiaoxl/recipe_data huggingface dataset:
Smoked Stuffed Meatloaf


Ingredients:
ground beef, onion, green pepper, garlic cloves, eggs, ketchup, milk, ketchup, brown sugar

Directions:
Mix all meatloaf ingredients in a bowl. Blend the mixture about 4-5 minutes.
Spread mixture flat on saran wrap. Top meat mixture with brown sugar, shredded cheese, and 1 cup ketchup (in that order], spreading evenly over meat. Roll up loaf using saran wrap to form. Twist ends of saran wrap and place in freezer for approximately 1 hour to firm up.
Prepare smoke pouch with 1 handful of wet mesquite chips and 2 handfuls of dry chips using aluminum foil. Poke several holes in the pouch with a fork so smoke can escape. Light one side of grill to high, leaving other side off. Place smoke pouch on hot side of grill, and wait for pouch to start smoking. Once pouch is smoking, place meatloaf on grill. Smoke until loaf registers 160 deg. in middle (approx 3 hours]. Cover with remaining 1/2 cup of ketchup during last 30 minutes of cook time.
Remove from grill and allow to rest 15-20 minutes. Slice and serve.
Cherry Cobbler - Too Easy & Delicious To Be True!


Ingredients:
cherry pie filling, all-purpose flour, sugar, butter, margarine, egg, fresh lemon rind

Directions:
Stir together pie filling, cherries, and 2 TBS flour.
Stir in almond extract.
Place in a lightly greased 8-inch square baking dish.
Trim crusts from bread slices; cut each slice into 5 strips.
Arrange bread strips over fruit mixture.
Stir together remaining 2 TBS flour, sugar, and next 3 ingredients; drizzle over bread strips.
Bake at 350 degree oven for 35-45 minutes or until golden and bubbly.
Serve warm with a dollop whipped cream or vanilla ice cream for an added treat!
VARIATIONS: Peach Cobbler: Substitute 2 (16-ounce_ packages] frozen peaches, thawed and drained, for cherry pie filling and canned cherries.
Omit almond extract and grated lemon rind.
Proceed as directed.
Berry Cobbler: Substitute 1 (21-ounce] can blueberry pie filling and 2 (10-ounce] packages frozen whole strawberries, unthawed, for cherry pie filling and canned cherries.
Omit almond extract; add 1 tsp vanilla extract and 1 tsp lemon juice.
Proceed as directed.
Rabbit Cacciatore


Ingredients:
olive oil, garlic cloves, onion, carrots, mushrooms, tomatoes, tomato sauce, dry red wine, fresh oregano, sugar, water, pepper, rabbit, butter

Directions:
Heat 4 tablespoons olive oil in skillet., Add garlic, onions and carrots, and cook for about 3 minutes., Add mushrooms and saute about 2 minutes., Add tomatoes and cook for 1 minutes., Add tomato sauce, wine oregano, sugar, water and pepper., Heat through., In a separate skillet, heat butter and remaining oil., Add rabbit and brown on both sides., Add rabbit to sauce mixture., Cover and simmer until rabbit is tender, about 35 minutes., Uncover and simmer until sauce is slightly thickened, about 5-10 minutes more.
Yummy Vegan Gravy


Ingredients:
onion, olive oil, flour, garlic clove, vegetable broth, nutritional yeast, soy sauce, pepper, cashews, mushroom, roasted garlic, herbs, red wine

Directions:
Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.
Swanson Quick Chicken & Vegetable Stir-Fry


Ingredients:
cornstarch, Swanson chicken broth, soy sauce, ground ginger, olive oil, cooked rice

Directions:
In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.
Sauteed Ale Mushrooms


Ingredients:
button mushrooms, beer, ale, bacon, butter, soy sauce, cornstarch, garlic clove

Directions:
Heat a pan over medium heat.
Cook bacon until crisp.
Remove bacon.
Add the 4tbsp butter to the bacon fat and cook until the butter has a nutty smell.
Add mushrooms and 1/2 the beer, soy sauce and garlic and salt and pepper.
Cover and cook for 5-7 minutes.
Add crumbled bacon,.
Remove mushrooms from the liquid.
Add 1 tsps corn starch to the last of the beer and whisk this mixture into the leftover mushroom liquid.
Cook until thick and add to the mushrooms.
Teriyaki Chicken Fajitas


Ingredients:
"canola oil"

Directions:
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the peppers and cook, stirring occasionally, until just tender, about 4 minutes.
Add the remaining tablespoon oil, then the chicken. Cook, stirring occasionally, until the chicken just loses its pink color, about 2 minutes. Add the teriyaki sauce and continue cooking, stirring, until the chicken is well-coated and cooked through, about 2 more minutes.
Divide the mixture among the tortillas and serve.
Slow Cooked Beef Roast and Vegetables With Horseradish Gravy


Ingredients:
boneless beef rump roast, beef tip roast, garlic clove, carrots, potatoes, celery rib, water, salt, fresh coarse ground black pepper, cornstarch, water

Directions:
With tip of knife, make cuts in top of beef roast; insert garlic slivers.  Spread beef with 1 tablespoon of the horseradish.  Sprinkle with 1/2 teaspoon of the gravy mix.  Place beef in 3-1/2 to 4-quart slow cooker.  Arrange carrots around beef.  Top with potatoes and celery.
In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended.  Pour over vegetables.
Cover; cook on Low setting 8 to 9 hours.
Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
Pour juices from slow cooker into cornstarch mixture; mix well.  Bring to a boil over medium-high heat, stirring constantly.
Cut beef into slices.  Serve beef with vegetables and gravy.
Ambrosia Fruit Salad
Category: desserts
By Kimberley Teal

EASY EASY EASY. If you like maraschino cherries you can use them, if not remember there are maraschino cherries in your fruit cocktail. Also, a little juice from the maraschino cherries will color your fruit salad a festive red.

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
2 ½ cups shredded coconut
½ cup chopped walnuts
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained  (Optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.

Prep time: 10 mins
Total time: 45 mins
Yields: 12 servings

Calories: 274.1
Fat: 12.4 g
Saturated fat: 8.5 g
Carbohydrates: 41.3 g
Sugars: 23.7 g
Dietary fiber: 2.8 g
Protein: 1.9 g
Sodium: 62.3 mg
Jim's Burgers


Ingredients:
olive oil flavored cooking spray, monterey jack cheese, mild green chilies

Directions:
If necessary, start coals heating (if using], start grill, or preheat broiler.
Spritz bread slices with olive oil on each side.
Shape beef into oblong patties to fit the bread slices. Season with salt and pepper to taste.
Grill or broil patties until cooked to taste, about 12-15 minutes for medium well (depending on heat source].
Meanwhile, broil or toast bread slices, turning once, until golden on both sides.
Top patties with cheese slices and grill or broil a few seconds longer, until cheese barely starts to melt.
Place patties on toasted bread, top with chili strips, and serve.
Enjoy!
Aunt Erma's Famous Yellow Cake


Ingredients:
flour, sugar, egg, water, baking powder, vanilla flavoring

Directions:
To Duncan Hines Butter Recipe Golden cake mix, add the ingredients called for on the box, then add the additional ingredients.
Mix as directed on box.
This makes enough batter for 2 9-inch layers or a large 13 X 9 inch cake.
You may need to add baking time to what is stated on the box - I usually end up adding about 20 minutes for a 13 X 9 cake, less for the 9-inch layers, but check at 10 minute intervals.
Chicken, Corn, and Potato Stew


Ingredients:
broiler-fryer chickens, salt, black pepper, unsalted butter, dried oregano, russet potatoes, chicken broth, water, yellow potatoes, corn, fresh cilantro leaves, heavy cream, capers, avocados

Directions:
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
Transfer chicken as browned to a plate.
Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
Add corn and simmer, covered, until tender, 5 to 10 minutes more.
While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
Add meat to pot and heat through.
Barb's Chicken and Rice Soup


Ingredients:
onion, garlic cloves, olive oil, water, basmati rice, fresh basil, zucchini, fresh mushrooms, chicken

Directions:
Saute onion and garlic in olive oil till tender., Add remaining ingredients and simmer for 40 minutes or until rice is cooked.
Yam Casserole With Pecan Crumble


Ingredients:
heavy cream, cayenne pepper, sweet potatoes, salt, pepper, dried thyme, parmesan cheese, pecans, butter

Directions:
Preheat the oven to 375.
Lightly grease a 13 x 9 inch baking dish with oil or coat with cooking spray.
In a small bowl, whisk together the cream and cayenne pepper.
Arrange 1/3 of the yams in an even layer on the bottom of the prepared dish.
Season with 1/2 t salt and 1/4 t each of black pepper and thyme.
Pour in 2/3 c of the cream mixture.
Repeat for 2 more layers.
In a small bowl, combine the cracker crumbs, Parmesan, pecans, and melted butter.
Give it a good stir so the butter coats the crackers and pecans.
Scatter the mixture over the top of the casserole.
Cover the dish with foil and bake for 15 minutes.
Uncover and bake until the top is golden brown, the yams are tender, and the house is filled with the most wonderful sweet and buttery smells, 30-45 minutes longer.
Grilled Chicken With Board Dressing


Ingredients:
red pepper flakes, cilantro, oregano, lime zest, olive oil, chicken, lime wedges

Directions:
If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes]. Discard stem and seeds.  Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off]. Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on gril.  Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 10-15 minutes per side (move chicken to cooler part of grill if its cooking too quickly]. About 5 minutes before chicken is done, baste with some of dressing.
Pour remaining dressing onto a carving board (or platter, if you don't have a large board] and place chicken, skin side up, on top.  Let sit at least 10 minutes to rest and absorb flavor from dressing before carving.  Drizzle chicken with some dressing from board and serve with limes.
Do Ahead:  Dressing can be made 2 days ahead.  Cover and chill.
Lentils and Pasta Soup Mix for Ground Beef


Ingredients:
beef bouillon granules, pearl barley, dry lentils, long grain rice, alphabet pasta, ground beef, water, diced tomatoes

Directions:
In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
Seal tightly.
To prepare soup, carefully remove macaroni from the top of the jar and set aside.
In a large saucepan, or Dutch oven, brown beef; drain.
Add the water tomatoes and soup mix.
Bring to a boil.
Reduce heat, cover and simmer for 45 minutes.
Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.
Horseradish Mustard Slaw
Category: salad
By Emily Schweiss

The perfect slaw for your burger.

Ingredients:
4 cups chopped cabbage
3  carrots, peeled and chopped
3 ribs celery, chopped
½ cup apple cider vinegar
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons stone-ground mustard
½ teaspoon chopped fresh parsley
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon ground mustard

Directions:
Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes. Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Total time: 1 hr
Yields: 10 servings

Calories: 207.9
Fat: 17.7 g
Saturated fat: 2.7 g
Carbohydrates: 11.9 g
Sugars: 8.1 g
Dietary fiber: 2 g
Protein: 1.1 g
Cholesterol: 8.4 mg
Sodium: 561.1 mg
Air-Fried Taco Dogs
Category: main-dish
By Buckwheat Queen

Hot dogs cooked in an air fryer inside their buns, then topped with taco fixings, will redefine Taco Tuesday. The air fryer renders the hot dogs crispy on the outside and juicy on the inside.

Ingredients:
2  jumbo hot dogs
1 teaspoon taco seasoning mix
2  hot dog buns
⅓ cup guacamole
4 tablespoons salsa
6  pickled jalapeno slices

Directions:
Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes. Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon   over each hot dog. Cook hot dogs in the air fryer basket for 5 minutes. Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more. Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 hot dogs

Calories: 418.3
Fat: 28 g
Saturated fat: 9.7 g
Carbohydrates: 28.7 g
Sugars: 5.4 g
Dietary fiber: 3 g
Protein: 14 g
Cholesterol: 44 mg
Sodium: 1260.8 mg
Earl Grey Tea Cookies
Category: desserts
By Nomo-Witch

Earl Grey tea is one of the best teas to use in this recipe, but you can use any tea you prefer. Enjoy these cookies with any type of tea or milk.

Ingredients:
cooking spray
2 cups all-purpose flour
½ cup white sugar
½ cup confectioners’ sugar
¼ teaspoon baking soda
¼ teaspoon salt
6  Earl Grey tea bags
½ cup unsalted butter, melted halfway
2  eggs
1 teaspoon water
1 teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a baking sheet with cooking spray. Combine flour, white sugar, confectioners' sugar, baking soda, and salt in a large bowl. Cut open tea bags and mix tea leaves evenly into the flour mixture. Add butter, eggs, water, and vanilla extract to the flour mixture. Mix with an electric mixer or rubber spatula until dough comes together. Roll dough into balls and shape into 2-inch cookies on the prepared baking sheet. Bake in the preheated oven until edges are light brown, about 12 minutes. Cool cookies for 5 minutes before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 dozen cookies

Calories: 104.7
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 14.8 g
Sugars: 6.8 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 25.7 mg
Sodium: 43.9 mg
Apple Martini
Category: drinks
By Leah C.

This is a vodka martini with a summer twist!

Ingredients:
1 (1.5 fluid ounce) jigger  best-quality vodka
1 (1.5 fluid ounce) jigger apple schnapps
1 (1.5 fluid ounce) jigger frozen lemonade
1 (1.5 fluid ounce) jigger chilled lemon-lime soda
1  lime wedge
1  maraschino cherries

Directions:
Pour the vodka, schnapps, lemonade, and soda into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lime wedge and maraschino cherry to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 290.9
Fat: 0.2 g
Saturated fat: 0 g
Carbohydrates: 28.9 g
Sugars: 22.3 g
Dietary fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 10 mg
You're Gonna Love This Oven-Fried Chicken


Ingredients:
chicken broth, skinless chicken breast halves, panko breadcrumbs, all-purpose flour, salt, cayenne pepper, dried oregano, garlic cloves, fresh parsley, fresh ground pepper, nonfat yogurt

Directions:
In a large bowl, combine chicken broth with 3 cups ice. Add chicken; chill 1 hour.
Meanwhile, in a resealable bag, combine bread crumbs, flour, salt, cayenne, oregano, garlic, parsley, and pepper; shake.
Preheat oven to 400°F Coat a large baking sheet with vegetable or olive oil spray; set aside.
Place yogurt in a medium bowl. Remove chicken from broth. One piece at a time, dip chicken into yogurt, then place in bread crumb mixture and shake. Place breaded chicken on baking sheet. Spray tops of chicken with vegetable spray. Bake 45 to 50 minutes, until golden brown. Serve hot or at room temperature.
Drstevers Filipino Stir-Fry


Ingredients:
canola oil, garlic, carrot, green cabbage, celery, okra, mushrooms, fresh mushrooms, firm tofu, hot spiced white vinegar

Directions:
Stir-Fry Tofu (to remove excess water, do not brown] set aside.
Stir-Fry Garlic, Celery, Carrots and Okra, then <U+0085>.
Add Cabbage, Mushrooms, and Baby Corn (halved].
Return Tofu and mix.
Add Hot Vinegar to taste.
Almond Chocolate Chews With Video


Ingredients:
chocolate chips, raisins, dried cranberries

Directions:
In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
Gently stir making sure no water gets into the bowl.
Drop teaspoonfuls onto wax paper lined cookie sheet.
Refrigerate until set for about 30 minutes.
Blackberry Smash Pink Lemonade Pops


Ingredients:
fresh blackberries, water

Directions:
needed: 16 pops with 1/4 cup capacity molds.
Place blackberries in large bowl and smash with wooden spoon. Add frozen lemonade concentrate, water and mixed berry blend. Pour into popsicle molds leaving ½-cm room at top for expansion. Freeze until hard.
Zucchini, Tomato, Tarragon and White Wine Salad


Ingredients:
zucchini, tomatoes, red onion, fresh tarragon, extra virgin olive oil, tarragon vinegar, white wine vinegar, dry white wine

Directions:
Combine zucchini, tomatoes, onion and tarragon in a bowl and mix.
Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.
Taco Salad


Ingredients:
lettuce, hamburger, onion, green pepper, cheddar cheese, tomatoes, chili beans, Miracle Whip

Directions:
Combine dressing ingredients and chill while making up salad., Combine all salad ingredients and mix well., Add Fritos., Top with dressing and mix well.
Awesome Beef Vegetable Soup
Category: soups-stews-and-chili
By Michele McCormick

This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!

Ingredients:
1 tablespoon butter
¼ cup chopped onion
1 clove garlic, chopped
½ teaspoon prepared horseradish
1 ½ pounds ground beef
2 (28 ounce) cans diced tomatoes, undrained
3 ½ cups water
5  potatoes, chopped
1 (10 ounce) package frozen mixed vegetables
½ cup chopped carrots
1 (10 ounce) package frozen corn
1 tablespoon butter-flavored granules (such as Butter Buds®)
1 teaspoon dill seasoning
1 teaspoon hot pepper sauce
¼ teaspoon ground cinnamon
grated Parmesan cheese to taste
salt and ground black pepper to taste

Directions:
Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot. Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 371.3
Fat: 12.2 g
Saturated fat: 5 g
Carbohydrates: 44.2 g
Sugars: 7.7 g
Dietary fiber: 7.2 g
Protein: 21.2 g
Cholesterol: 56 mg
Sodium: 433.6 mg
Nif's Asparagus Stuffed Chicken Breast With Hollandaise Sauce


Ingredients:
boneless skinless chicken breasts, garlic cloves, asparagus spears, olive oil, dry white wine, chicken broth, lemon juice, dry mustard, Tabasco sauce, butter, 1% low-fat milk

Directions:
Asparagus Stuffed Chicken: Smear 1/2 teaspoon garlic on rough side of each chicken breast.
Lay 3 spears of asparagus on top of garlic, roll the breast around the asparagus and secure with toothpicks.
Heat oil in a large flat frying pan at medium-high heat. Brown all sides of the rolled chicken.
Add wine and chicken broth to pan after all the breasts have browned. Let simmer at medium heat, turning once, until liquid evaporates. Remove toothpicks!
Hollandaise: Beat egg yolks with a whisk in a small stove top pot (no heat yet]. Add lemon juice, dry mustard and Tabasco to yolks. Whisk together to combine.
Melt butter until liquid, about 10 seconds. Very slowly drizzle the butter into egg yolks while whisking. Now place on medium-low heat.
Slowly whisk in milk until smooth. Heat through while whisking. Remove from heat. Add a little more milk if you want it thinner.
Serve chicken with Hollandaise sauce drizzled over top.
Easy Chicken Lo Mein


Ingredients:
boneless skinless chicken breast, water chestnuts, bean sprouts, alfalfa sprouts, onion, bell pepper, bamboo shoots, frozen carrots, celery, low sodium soy sauce

Directions:
Prepare vegetables and set aside.
Chop chicken into bite size pieces and cook in large electric skillet at 375 degrees Fahrenheit, with 1/2 cup of the chicken broth. When chicken turns white, add remaining chicken broth and all other ingredients.
Stir and toss gently until vegetables are tender.Cover and reduce to simmer for about 15 minutes while you cook your noodles or rice.
When rice or noodles are done, add them to the skillet then stir and toss until all ingredients are evenly coated.
Add low sodium soy sauce to your taste preference if desired.
Top each serving with a handful of chinese noodles.