Kate’s Yummy Chicken Stir Fry
Hmm what’s for dinner? I am famous for combining “a little of this and that” that I just happen to have….and then incidentally I end up “inventing” something new and yummy! My kids often say, “did you write this one down, mommy?” because I am also famous for creating something new and delish and then forgetting to record it so I can do it again!
Here’s what Cara and I came up with on Sunday…
Combine the following in your wok or deep sauté pan for the sauce:
Toasted sesame oil
Rice wine vinegar
Pinch of ginger (I forgot to add this but will next time to give it a deeper flavor)
***I don’t use measuring tools so I just splashed some of all of the above into the wok and sautéed garlic for a few minutes!***
Meanwhile, I followed the directions on the box of Annie Chun’s maifun rice noodles, soaking 3/4 of the box in hot water, as instructed.
Next I chopped the following fresh organic veges that I happened to have on hand. (You can use all, some or substitute other veges):
Carrots – I had carrot chips on hand. Looked beautiful!
Sugar snap peas
Cabbage- finely “slivered”
I began to add the veges to sauce in order listed above to accommodate vege booking times, tossing constantly on high heat! Next I added some cooked chicken breast from last night’s dinner….
Once veges were just cooked, and still mostly crunchy, I drained the Mai fun noodles well, added them and tossed and then I sprinkled toasted sesame seeds on top!
This was a ridiculously delicious creation! Remember, creativity in the kitchen gives way to new recipes… Make substitutions as your ingredients on hand vary.. And then call it your own! Yum!
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