Stir-fried Chicken & Veggies
thanks to
Mark Cherne
Recipe Ingredients:
- Chicken
- Veggies
- Soy Sauce
- Cornstarch (a little)
- Rice
- Crunchy Noodles
- Fortune Cookies
Cooking instructions:
Precut your chicken into stir-fry sized strips and freeze in a zip-loc bag. Do the same with your veggies. (snow peas, water chestnuts, broccoli, carrots, onions, mushrooms, asparagus, baby corn, and whatever else you like in stir-fry)
Start the rice cooking. Cook the chicken and set aside, then cook the veggies. Thicken the veggie sauce with the cornstarch. Flavor with soy sauce. Put the cooked chicken back in the pan with the veggies to re-heat.
Serve over the rice, topped with crunchy noodles.
Variations/Hints:
If you packed them right, your fortune cookies will be the treat after dinner.
Comments:
By freezing the ingredients, you can have this on day two or three,
depending on how you pack your food pack and on the weather.
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