Mushroom and broccoli stir fry with chicken and rice noodles

Directions

1. Boil water in a medium-sized pot or use an electric kettle – you’ll need enough water to fully submerge rice noodles. Place noodles in a large, heat-safe bowl and separate them a bit so they don’t clump together. 
2. Meanwhile, gently reheat already cooked chicken thighs in the oven. Once reheated slice them into strips. 
3. Heat a large sauté pan on medium heat. Once heated add the oil and mushrooms. Sauté until mushrooms begin to soften and release their moisture, about three to four minutes depending on thickness. 
4. Meanwhile, cover the rice noodles with boiling water, and set a timer for nine minutes. Stir to submerge and help them begin to soften. Even though you’ll now be moving back to focus on the sauté pan, be sure to stir the noodles from time to time. 
5. Add broccoli florets, minced garlic, and a splash of water to the sauté pan, stir to incorporate, then cover and leave the pan alone for one to two minutes until the broccoli begins to turn a brighter shade of green. Then, remove the lid and sauté all together until broccoli is tender-crisp, about three to four minutes for crunchy greens.   
6. Remove the mushrooms and broccoli from the pan and hold them on a plate momentarily.  
7. Add the soy marinade to the sauté pan still on medium heat and bring to a simmer. Add the drained rice noodles, mushrooms and broccoli to the pan and use tongs to combine.  
8. Portion out stir-fry into serving bowls and top each with the reheated and sliced glazed chicken thighs and green onions. Serve hot and enjoy!