Tuesday, March 12, 2013

Day 71: Spicy Chicken Stir Fry

2 - 3 boneless, skinless chicken breasts, thinly sliced
6 carrots, sliced
1 head broccoli, cut into bite-sized pieces
3 small colourful peppers, cut into large pieces
3 stalks celery, sliced
1 bunch green onion, cut into 1/2" lengths
1 lb brown mushrooms, sliced
1 can sliced water chestnuts
1/2 cup low sodium teriyaki sauce
2 T soy sauce
1/4 cup sesame oil
2 tsp hot pepper sauce
1/4 cup chicken stock
1T cornstarch
3 cloves garlic, finely chopped
4 cups prepared udon noodles

1) Prepare the sauce first by combining teriyaki sauce, soy sauce, sesame oil, pepper sauce, chicken stock and cornstarch in a bowl.
2) In a large fry pan or wok, cook chicken breasts until no longer pink. Remove from pan and set aside. 3) Using the same pan, heat a bit of oil then add carrots, onions, mushrooms and broccoli and cook for   2 minutes.
4) Add 1/4 cup of water to pan, cover and let steam for 2 minutes.
5) Add garlic and the rest of the ingredients and cook for 2 - 3 minutes.
6) Add cooked chicken to the vegetables along with the sauce and cook for 1 - 2 minutes.
7) Serve on top of udon noodles. 


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