Straight-Up Chicken Stir-fry
This is the stir-fry recipe for you; it’s versatile, easy and delicious. This literally comes together in the time it takes to cook the noodles. Feel free to switch up the protein, veggies and side and I guarantee it’ll still be delish.
Serves 4
4 Nests of chow mein noodles, cooked according to package directions
1 Cup sodium-reduced chicken stock
2 tbsp sodium-reduced soy sauce
1 tbsp rice wine vinegar
5 dashes sesame oil
1 tbsp extra virgin olive oil
2 Boneless chicken breasts, sliced into ½ inch strips
227 g cremini mushrooms, sliced
½ Bunch broccoli, florets only
1 Small carrot, sliced
1 Large celery stalk, sliced
1 Small onion, cut into wedges
3 Cloves garlic, crushed
1 Inch ginger, grated
1 Cup bean sprouts
1 tbsp corn starch
1 tbsp cold water
Salt
Pepper
1 Green onion, sliced (optional, for garnish)
Place a pot of water to boil and then cook the noodles according to package directions (it’s better to have the stir fry cooked before the noodles so they don’t go sticky so don’t worry if the stir fry is cooked a little sooner than the noodles).
Combine the stock, soy sauce, vinegar and sesame oil together and set aside.
Heat a large skillet (or preferably wok if you have one) over high heat and add the olive oil, when it’s hot (it will ripple) add the chicken and mushrooms to the pan; lightly season with salt and pepper.
Saute for about 2-3 minutes, until the chicken starts to cook and the mushrooms start to soften.
Add in the broccoli, again lightly season with salt and pepper.
After about a minute add in the carrots, celery and onion; again lightly season with salt and pepper.
The heat should still be on high at this point; add in the garlic and ginger, mixing constantly to ensure nothing burns.
Drop the heat to medium and then add in the stock mixture.
Whisk together the cornstarch and water and when completely mixed (no lumps) add it to the pan, let the pan come to a boil and let the sauce thicken.
Once the sauce has come together, turn the heat off the pan, stir in the sprouts only after you have drained the noodles and then let the pan sit for about 30 seconds with the sprouts before serving (this will slightly cook the sprouts but still leave them yummy and crunchy).
To serve, place the cooked noodles on a platter and then pour the chicken and sauce over top.
Garnish with green onions if you have them on hand.
Notes:
- Go with whatever (sodium-reduced) stock you have on hand.
- This works great with beef too, when I use beef I just use a small sirloin steak.
