Super Easy Stir Fry

Description

Super DUPER easy!!

Details

Cooking Time:		15
Recipes Makes:		4
Calories:		514
Carbs:		25.3
Fat:		16.9
Protein:		42.3

Ingredients

• 1 Package Yakisoba Noodles (found in the produce department and are precooked)
• 3 Tablespoons Oil (canola or peanut)
• 2 Chicken Breasts, cubed in 1" pieces
• Salt and Pepper to taste
• 1 Cup Crimini Mushrooms
• 1 Bundle Broccoli (mini or full size) florets, stalks removed, or broccoli florets
• 1 Cup Matchstick Carrots
• 1 Cup Chopped Red Bell Peppers
• 2 Green Onions, minced for garnish
• 1 Tablespoon Sesame Seeds for garnish

• 1/2 Cup Low Sodium Soy Sauce or Tamari
• 1/4 Cup Vegetable or Chicken Stock
• 1 Tablespoon Honey
• 1 Tablespoon Brown Sugar
• 1/4 Teaspoon Ground Ginger
• 1 Teaspoon Minced Garlic, about 1 clove
• 2 Tablespoons Cornstarch

Directions

1. Heat a cast iron skillet (or wok) over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn't allow the juices to caramelize at the bottom of the pan.
2. Add 1 Tablespoon of the oil and heat until shimmering. Add the chicken and season with a pinch of salt and pepper.
3. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken to a plate.
4. Add the remaining oil to the pan and add the broccoli, carrots and peppers. Cook, stirring occasionally for 2 minutes.
5. Add the mushrooms and cook an additional 3 minutes.
6. Meanwhile, run the precooked noodles through hot water to separate the noodles. Drain and set aside.
7. Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
8. As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two.
9. Serve hot with a garnish of green onions and sesame seeds.

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