Thursday, April 29, 2010

Easy Chicken and Veggie Stir-Fry

3 Boneless Chicken Breasts
4 large carrots, chopped
1 Maui onion or a sweet onion, chopped
1 bunch of asparagus, chopped
2-3 zucchini, chopped (not shown)
1 package of Annie Chuns Teriyaki Noodle Bowl
1/2 c Trader Joes General Tsai Stir Fry Sauce
Cut up all of the veggies (not the onions) and cook in a saucepan till fork tender or
in a microwave safe dish for 3 minutes or so
set aside

cut chicken into bite size cubes, place on a plate and sprinkle olive oil over it
toss around the chicken to coat all sides
to a hot skillet or stir fry pan, add the onions and cook till the sides are a light brown color
add the chicken and stir it all around to brown all sides
in the meantime, open the package of noodles.  Take the noodles out of the plastic wrap and cut in half.  Fill the bowl that is comes with in about 1 C of water, put the noodles in, lid slightly ajar and cook according to the package instructions, then set aside.
add the cooked veggies to the stir fry pan, and the sauce.  Lastly add the cooked noodles, separating them as you add it into the pan.  When ready to serve top with sesame seeds, and you've got dinner.  I am cooking for 2 and we had enough leftover for 2 lunches.  Yum.

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