Weekly Recipe #89: Chicken Stir Fry

In honor of our three-millionth meal delivery, this week's recipe is an Open Arms classic from Kitchen Director Asei Tendle. If you volunteered with us over the last couple years, you may have helped cook, package or deliver this tasty stir fry for our clients to enjoy. Now's your chance to savor it in your own home!


Chicken Stir Fry
Makes 6 servings

1 package rice stick noodles
1/4 cup soy sauce
1 tbsp. vinegar
2 tbsp. brown sugar
1 tsp. dry ginger
2 garlic cloves, sliced
1/4 cup olive or vegetable oil
1 onion, julienned
2 carrots, julienned
3 stalks of celery, chopped
1 tbsp. grated orange zest
2 large bell peppers, seeded and julienned
3 large green onions, chopped
1 small head of broccoli, cut into small pieces
Meat from one rotisserie chicken

1. Cover rice noodles in warm water and soak for a half hour.
2. Meanwhile, bring soy sauce, vinegar, sugar, ginger and garlic to a boil in a small sauce pan. Boil for 4 minutes and remove from heat. Set aside.
3. Heat half of the oil in a saute pan over medium high heat until it is hot, about 30 seconds. Drain noodles and saute in pan until soft, about 2 minutes. Remove and place in a bowl.
4. Saute onion and carrot for about a minute in the other half of the oil.
5. Add celery, orange zest, peppers, green onions and broccoli, and saute for an additional 2 to 3 minutes.
6. Add chicken and sauce to the pan and mix well. Serve over noodles.