April 16, 2012

10 Minute Chicken Stir Fry Ingredients: 1 package Asian noodles Soy sauce Sesame oil Chili flakes Thumb size piece of ginger, minced 2 cloves garlic, minced 1 red bell pepper, cut into strips 2 large shitake mushrooms, cut into strips 2 de-boned and de-skinned chicken breasts, cut into strips 1 head of broccoli Sesame seeds 1 scallion, chopped 1 lime To Make: Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem.  Heat a large pot of water to boil. Cook noodles according to package. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken.  Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together.  Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again. Take off the heat. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy! This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

10 Minute Chicken Stir Fry

Ingredients:

  • 1 package Asian noodles
  • Soy sauce
  • Sesame oil
  • Chili flakes
  • Thumb size piece of ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into strips
  • 2 large shitake mushrooms, cut into strips
  • 2 de-boned and de-skinned chicken breasts, cut into strips
  • 1 head of broccoli
  • Sesame seeds
  • 1 scallion, chopped
  • 1 lime

To Make:

  1. Peel and mince your garlic and ginger. Cut veg and chicken breasts into strips of similar size. Cut the florets of the broccoli head and discard stem. 
  2. Heat a large pot of water to boil. Cook noodles according to package.
  3. In a wok or large non-stick pan, heat up 2 tablespoons of sesame oil. When hot, add in your garlic and ginger. Heat for 30 seconds and add in the chicken. 
  4. Cook for 1 minute and add in the veggies. Give everything a big stir and cook for 2 minutes, tossing regularly until chicken is cooked through and veggies are softer.
  5. Add in 2 tablespoons soy sauce and a sprinkle of chili flakes. Toss it all together. 
  6. Using tongs, take the noodles out of their cooking water when done and transfer directly into the wok. Toss it all again.
  7. Take off the heat.
  8. Sprinkle a few sesame seeds and a bit of chopped scallion over the dish and enjoy!

This dish goes really quick and is very simple. Serve with a lime wedge and dig in!

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