5 out of 5 stars
If you’re bored and have some time and ingredients on hand, stir fry is a great meal to test your cooking skills. This recipe makes four to six servings so there will be plenty leftover.
4 boned, skinned chicken breasts
1 pound of noodles (Asian style is best but traditional spaghetti can also be used)
1/ 2 white onion, peeled and thinly sliced
1/ 4 chopped green onions
1/ 4 cup minced garlic
1 1/ 2 cup stir fry veggies of choice (carrots, broccoli, snap peas, bok choy, etc.)
6 ounces shiitake mushrooms (optional)
1/ 4 cup rice vinegar
3 tbsps soy sauce
3 tbsps oil for frying
1 tbsp sesame seeds (optional)
Cut breast halves into 1/8-inch-wide strips. In a pot bring about four quarts of water to boil and add the noodles. Stir occasionally until the noodles are tender, but not cooked all the way through. Drain the water and leave the noodles. While the noodles are cooking, pour the oil into a pan (preferably a cast iron pan) and heat it over medium-high heat. When hot add in the onions, garlic, and mushrooms. Stir often until the onions begin to brown. Then add the stir fry vegetable mix and cook until carrots are tender.
Add in the chicken and keep stirring until the chicken is no longer pink in the center (cut to test). The noodles should be added next. Then add the rice vinegar and soy sauce. These two liquids will erupt into steam when they come into contact with the oil so be sure to keep clear. Stir to blend the flavors together for a couple minutes longer. A good rule of thumb is to see if vegetables start to stick to the pan. When they do this the oil is almost depleted and the food is ready. Garnish with sesame seeds if desired and serve.
The garlic is apparent in this recipe and goes nicely with the chicken and noodles. There is also the perfect amount of soy sauce and the rice vinegar adds a distinct tangy flavor that is not overwhelming. Overall this dish is great for satisfying a craving and using noodles makes it more filling. The only downside to this recipe is the cleanup. Dishes are everywhere after making stir fry and cleaning the cast iron pan can be a pain, but the flavor of the noodles – even as leftovers – makes it all worth it.