Recipes

Chicken Vegetable Lo Mein

2 pkgs chicken flavor ramen noodle soup mix
3 cups boiling water
2 Tblsp cornstarch
2c chicken broth
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
2c snow pieas
2 c sliced mushrooms
2 Tblsp olive oil
1-1/2 lb boneless/skinless chicken breasts, sliced
2 Tblsp low-sodium soy sauce

Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water.  Set aside.  Combine cornstarch and chicken broth and set aside.

Prepare all the veggies and the chicken.  Heat 1 Tblsp oil in wok or large heavy skillet.  Stir-fry peppers, garlic, snow peas, and mushrooms until crisp tender.  Remove from skillet and set aside.

Add remaining 1 Tblsp oil to wok and heat.  Stir-fry chicken slices until cooked, about 3-5 minutes.

Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil.  Return vegetables to skillet along with soy sauce.  Drain noodles and add to skillet.  Stir-fry until mixture is heated through and sauce has thickened.

6 servings.


We didn't use fresh veggies, a bag of frozen stir-fry veggies but did use fresh garlic.  The other packet of seasoning we put in the cornstarch mixture for more flavor (but also more sodium... :( ).



General Tso's Chicken and Broccoli

4 skinless, boneless chicken breasts, chopped into cubes
1 Tblsp olive oil
2 cups instant white rice
2 cups frozen broccoli
1/4 c Iron Chef General Tso's Sauce
Soy Sauce

Cook rice as directed on package.  Cook broccoli until tender.  Cook chicken in olive oil.  Drain any water off of chicken (if still frozen).  Add sauce.  Stir to coat chicken.  Put over LOW heat to heat sauce through and help flavor the chicken.

Serve.  Place rice on plate topped with broccoli and soy sauce to personal liking.  Add chicken.  Enjoy.




Obviously I didn't have a recipe for the General Tso's...but Jen asked for one...hehe :)  It literally took us about 20-30 minutes to make.  Longest part was cooking the rice...and our chicken was still frozen!