One Recipe, Two Meals: Chicken Stir-Fry

I always forget what a cinch it is to pull together a stir-fry: some hot oil, a lean protein, an array of brightly colored veggies, maybe[ a carb or 40, and some quick garnishes. Bam! Dinner's done. We've got two quick chicken stir-fry methods here: one crazy-speedy, stripped-down recipe for the kiddie kids, and one right behind it with more goods in it. More flavor. More sauce. More errrthang. You're gonna dig it.]

Total Time:
40 min
Prep:
15 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings (2 kids, 2 adults)
Level:
Easy

Ingredients
  • 4 to 5 tablespoons sesame oil
  • 1 pound chicken breast, thinly sliced
  • Coarse salt and freshly ground pepper
  • 1 cup frozen mixed veggies, thawed
  • 1 box (14 ounces) stir-fry rice noodles
  • 3 scallions, finely sliced
  • Sesame seeds, for garnish
  • 4 cloves garlic, minced
  • 1 tablespoon freshly minced ginger root
  • 1 tablespoon lemongrass paste
  • 1 red bell pepper, thinly sliced
  • 1 bag (6 ounces) snow peas, sliced on the diagonal
  • 3 tablespoons soy sauce
  • Juice of 1 lime
Directions
  • Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.

  • Add the thawed veggies to the pan to simply warm through.

  • In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.

  • At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.

  • Now let's continue on for our adult mouth holes.

  • Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.

  • Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.

  • Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!


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