Tuesday, May 7, 2013

Stir Fry Chicken and Vegetables

I created tonight's dinner while I was in the grocery store today stocking up on fresh vegetables.   I had some ideas in mind but created the meal as I was walking around.

Stir Fry Chicken and Vegetables
3 boneless chicken breasts, cut into bite sized pieces
1/2 of green pepper, sliced into thin strips
2 small carrots, sliced into thin strips
a couple of heads of fresh broccoli, cut into small pieces
1 4-ounce package of sliced shiitake mushrooms
5 leaves napa cabbage, thinly sliced
1 tablespoon freshly grated ginger
4 thai chili peppers
1/2 cup coconut aminos (similar to soy sauce or tamari)
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1/2 a package of rice noodles
small amount of coconut oil for wok
green onions for garnish, sliced
Place rice noodles into a bowl and add boiling water to cover them.  Let sit for about 8 minutes.
Place coconut oil into wok and let heat up.  Add chicken and toss to mix.  Cook chicken until just about done, stir in half of fresh ginger.  Add green peppers, carrots and broccoli, toss to mix.  In a small bowl whisk together coconut aminos, sesame oil, rice wine vinegar and rest of ginger.  Add mixture to wok and stir to mix.  Continue to cook until vegetables are starting to become tender.  Stir in  mushrooms.  Let cook for a while longer.  Drain rice noodles, stir in noodles, a little bit at a time, to the wok.  Serve.

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