Vietnamese Chicken and Broccoli Stir Fry

An electric wok is great to have for this recipe. You could substitute a 3 or 4-quart saute pan instead. Just remember that the lid will need to go on over the broccoli for a little while. Also, I used a mandoline to slice my carrots relatively thin.

1. Bring a pot of water to boil and cook the udon noodles or linguine according to the package instructions. Drain, rinse with cool water and set aside.
2. Prepare the sauce by whisking together the fish sauce, soy sauce, sugar, Sriracha Chili Sauce and water.
3. Heat one tablespoon of canola oil in the wok or saute pan on medium-high heat. Add in the diced garlic to flavor the oil for a minute or so. Add the chicken thighs and season with ground black pepper. Cook for approximately 7 minutes, stirring after 4 minutes or so to cook on all sides. Cook until the chicken is just cooked through. Remove the chicken from the pan and set aside on a separate plate.
4. Add the remaining one tablespoon of canola oil to the wok or pan. Then add the broccoli florets and the sauce mixture. Scrape the bottom of the pan to loosen anything that may be sticking. Stir the broccoli to coat with sauce and cover the wok or pan with the lid to steam. Keep covered for 5-7 minutes and cook unitl the broccoli is crisp-tender. If you need to add a bit more water to steam it, go ahead, but only a tablespoon at a time. Uncover to stir after about three minutes.
5. Uncover and add the chicken, carrots and green onions to the broccoli. Cook for another 5 minutes or so until the broccoli and carrots are cooked to desired tenderness. Be careful not to overcook.
6. Add the cooked noodles to the chicken/vegetable mixture and toss to coat. Allow to cook for a few minutes to heat through and serve.