This is a great weeknight meal that is easy to cook, it takes just a little bit of prep work but is worth it! I love making stir fry’s like this, they are so tasty and far healthier than your standard “Chinese Food Take Out”, I’m still not even sure what that stuff is… The only ethnic take out we do is Thai. Enjoy
Prep: 20 min
Cook Time: 10 min
- 1 Chicken breasts raw, sliced into chunks
- 2 C. Fresh brocoli, trimmed and washed
- 1 Large clove of garlic, minced
- 1/4 C. Onion, sliced longways
- 1/4 C. Carrots, sliced longways
- 1/2 C. Shitake mushrooms, rehydrated if dry
- 1/8 C. Slivered almonds (I prefer cashews for this but we were out, either will do, or omit them completely).
- 1/4 C. Green Onion
- 2 TBS canola oil for frying
- 1 Pkg of Soba noodles, your choice on how much to cook. Cooked
- 1/4 C. Light Soy sauce
- 2 TBS Fish sauce
- 2 TBS water
- 2 TBS. Brown Sugar
- 1/2 tsp. Chili paste, I like garlic chili paste
- 1/2 tsp. Minced garlic
- 1 tsp. Agave nectar
- 1 pinch green onion, scallion part
- 1 pinch pepper
Heat sauce up to dissolve sugars and meld flavors.
- Clean and cut up chicken pat dry and set aside.
- Cut up produce accordingly.
- Heat wok or large skillet on high with canola oil
- Stir fry chicken in a TBS of oil and a TBS of sauce, for 3 min. Transf. to bowl and keep warm.
- Stir fry veggies and garlic (minus green onion) in other TBS of oil and 2 TBS of sauce, for about 4 min.
- Add chicken to veggie mixture and fry for 2-3 mor min until done. Add more sauce if desired.
- Serve on top of soba noodles, and garnish with green onion and almonds!