I don’t always think to do stirfry in the summer. Maybe because we tend to think BBQ and fresh salads for summer. After a large family gathering, I was left with a variety of fresh veggies from my veggie tray – button mushrooms, carrot slices, peppers, mini tomatoes and broccoli.
A stir fry seemed like the most logical option to ensure I wouldn’t waste my veggies!
Throw in some left over chicken and an easy chicken stir fry is created!
Chicken Stir fry:
Sliced vegetables – carrots, mushrooms, peppers, broccoli, tomatoes…it really is endless
1 can of Sliced water chestnuts – they bring the crunch
Pre-cooked chicken cut in strips or chunks
1 small cooking onion – diced
2 Tablespoons Gluten Free Soy Sauce
1 Tablespoon of Gluten Free worstshire sauce
2 Teaspoons white sugar
1/4 cup + 1/3 cup vegetable broth
1/4 Teaspoon (heaping) of Chinese Five Spice
2 Tablespoons Corn Starch
2 Tablespoons Sesame Oil
Rice Noodles – I like the super thin style. Rice Stick is the style I prefer:
1) Heat up Wok. Drizzle Sesame oil on wok. Drop in diced onions. Cover.
2) Mix up onions. Throw in vegetables. Pour in 1/4 cup of vegetable broth. Cover for 5 minutes. Stir. Continue to cover for 5 minute intervals until veggies are cooked to your liking.
3) Add chicken.
4) In a large measuring cup mix remaining vegetable broth (1/3 cup), Soy sauce, worstshire sauce, sugar, five spice and corn starch. Mix well and add to the wok. Cover and mix after 5 minutes.
5) Mix in dry noodles. Cover for 5 minutes. Stir, cover and repeat until noodles are tender.