Enjoy a complete meal featuring tender chicken stir-fried with rice noodles and broccoli, paired with homemade potato ricotta gnocchi tossed in thyme butter and fresh peas. Finish with a light, tangy raspberry lemon cheesecake for dessert.
Soak the rice noodles in a bowl of hot water for 12 to 15 minutes until they soften and rehydrate.
Heat a wok or a large skillet over high heat. Add a little olive oil and wait until it begins to smoke.
Slice the chicken breasts thinly: first cut them in half horizontally (like a butterfly), then gently flatten them further before cutting into thin strips.
Thinly slice the garlic cloves; the thinner, the crispier they will become.
Cut the young broccoli into bite-sized pieces that will stay crisp in the dish.
Organize all your ingredients so they are ready to use. Add the chicken strips to the hot pan with a pinch of salt and pepper, cooking until they start to turn golden.
Add the garlic and fry it around the edges of the pan until it becomes nicely crispy.
Add the broccoli, season with salt and pepper, then pour in soy sauce to enhance flavor and give color.
Remove the contents from the pan, wipe the pan clean, add a bit more olive oil, and heat again.