Tuesday, April 9, 2013

Weekly Recipe #110: Chicken Stir Fry

Recipe from Asei Tendle, Food Services Director at Open Arms

6 Servings

2 large bell peppers, seeded and julienned
1 small broccoli, chopped or snapped into small bite size "trees"
3 stocks celery, sliced to 1" slivers
2 carrots, sliced to small slivers
1 onion, julienned
1 cup water
1 store bought and fully cooked rotisserie chicken, skinned and cubed or pulled
¼ cup olive or vegetable oil
1 tablespoon grated orange zest
3 large green onion, chopped
1 cup soy sauce
1 tablespoon vinegar
2 tablespoon brown sugar
1 teaspoon dry ginger
2 garlic cloves, sliced 
1 package rice stick noodles
1. Soak rice noodles in warm water, covering the noodles for ½ hour.

2. Meanwhile, bring soy sauce, vinegar, sugar and garlic to a boil in a small sauce pan. Boil for 4 minutes and remove from heat.

3. Over medium high heat in a sauté pan, place half of the oil. Let the oil get hot -- about 30 seconds -- and add drained noodles. Sauté noodles until soft, about 2 minutes, remove and place in a bowl.

4. Using the remaining half of the oil, sauté onion and carrot, for about 1 minute. Then add celery, orange zest, peppers and broccoli. Sauté for and additional 2 - 3 minutes. Add chicken and sauce. Heat till warm. 

5. Serve vegetables over noodles and eat!

No comments:

Post a Comment