Quick Chicken Stir Fry

Ingredients

• 1 (7-ounce) package mung bean (cellophane) noodles
• 1/4 cup canned low-sodium chicken broth or chicken stock
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce
• 1 tablespoons hoisin sauce
• 2 teaspoons packed light brown sugar
• 1 teaspoon dry sherry, optional
• 2 tablespoons peanut or vegetable oil
• 3 tablespoons sliced on the bias green onions, plus more for garnish
• 2 cloves garlic, minced
• 2 teaspoons minced gingerroot
• 1/2 teaspoon red pepper flakes
• 1 pound boneless, skinless chicken breast halves, cut into thin strips
• 1 (14-ounce) bag frozen mixed vegetables (broccoli florets, julienne red peppers, sugar snap peas and water chestnuts), about 3 cups, thawed

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