Wednesday, July 24, 2013

Asian Chicken Stir Fry

I realized in my haste to get more recipes up and posted on the blog I never added a little story with this one. I know most people don't even read the stories that are posted with the recipes and just go straight to the recipe itself, but I felt that out of blog's sake, I needed to add one.

This recipe was created when I was having a rare girls' night with some of my friends. I needed to make dinner for my hubby and his mother who was in town visiting. I really didn't have much food in the house but somehow managed to come up with this! When I first made it, I halved the sauce recipe and just made it with chicken and a side of fried rice. That was great but I took it up a notch with this recipe and used chow mein noodles and veggies. It was really good and easy to make too! It can can be thrown together in no time and only takes about 30 minutes! My kind of meal with two little ones running around!


1 bunch asparagus (cut into bite-size pieces)
3 carrots cut into thin sections (I cut mine small like matchsticks)
1 cup snap peas
1 small/medium onion sliced
2-4 TBSP olive oil (enough to coat the bottom of your pan)
1 lb boneless chicken thighs cut into chunks (I used skinless)
2/3 cup water
1/2 cup packed brown sugar
4 TBSP apple cider vinegar
4 tablespoons reduced-sodium soy sauce
4 tablespoons ketchup
8 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1/4 tsp cinnamon                                                                                                         
1/8 tsp cloves
salt and pepper to taste
4 teaspoons cornstarch
4 tablespoons cold water
Sliced green onions
Chow Mein noodles


Heat oil in large skillet over medium heat. Add vegetables, sprinkle with salt, pepper and some garlic powder and cook until tender, yet crisp; around five minutes. Remove from pan. Add more oil and add chicken. Sprinkle with salt and pepper; cook 3-4 minutes on each side until browned. In a small bowl, whisk water, brown sugar, soy sauce, ketchup, vinegar, garlic, pepper flakes and spices. Pour mixture over chicken. Bring to a boil. Reduce heat and simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.

Meanwhile, when chicken has been cooking about 25 minutes, make the noodles according to the package direction. They only take about 3 minutes of cooking time so do not cook too early.

In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Add vegetable and noodles to pan. Toss to combine. Sprinkle with green onions and serve immediately.

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