Friday, November 6, 2015

Stir Fry Chicken Vegetables and Noodles

Canola oil
Sesame seed oil
1 pkg. Asian noodles, cook according to pkg. directions.
2 chicken breasts, cut into small strips, size of pinky finger
1 tbsp. fresh ginger, minced
1-2 carrots, julienne
1 cup mixed vegetables
1 bunch of kale, remove stem, roughly chop
1 cup chicken broth
1/4 cup soy sauce
Red pepper flakes - optional

 Once the noodles are cooked, set aside.

 Heat olive oil in 10" skillet.  Divide the chicken strips and cook separately, that way they the chicken strips fry and brown instead of steam.  Set aside.

Heat some more oil and add the onions.  Stir until soft and translucent.

Add the garlic and ginger, cook for 1-2 minutes.

Add the carrots, cup of vegetables and kale.  Stir fry until the kale reduces 50%,

Add the chicken broth and soy sauce.  Let simmer for 10 minutes, or until kale is tender.

Add the chicken, combine and simmer for 5 minutes.

Stir in the cooked noodles until thoroughly combined.  Drizzle on the sesame seed oil.  Serve warm.

YUMMY!!!  I loved this but hubby thought it was okay.  I have to confess that I used Kale only because I didn't have cabbage and lo' and behold, the kale tasted wonderful.  I couldn't get enough of it!  I was so sad that I completely forgot to add the fresh ginger but perhaps that was best or else I would have eaten the whole pan. *blushing*

If you love Asian food, try this simple dish, it's SO good and healthy too :)

Until next time,