Saturday, October 24, 2009

Spicy Chicken Stir Fry

I served this stir fry tossed with noodles, but you could serve it with brown or white rice as well.

2 stalks celery, cut into short strips
4 chinese string beans, cut into short strips and blanched
1 head baby bok choy, cut into pieces crunchy part and leaf part put into separate piles
2 chicken breasts cut into strips
2 scallions or spring onion cut into short strips
1 bell pepper cut into strips
1/2 cup spicy stir fry sauce( I have not concocted my own stir fry sauce recipe yet so I used fresh and easys)
pam or vegetable oil
1/2 pound spaghetti noodles boiled and drained

Make It:
Heat a wok or large pan over high heat. Add a spray of pam or 1 tablespoons of vegetable oil. Put celery, bell pepper, and crunchy part of bok choy in wok stir fry until tender, should take 3 to 5 minutes. Add in scallion, string bean, and leaf part of bok choy. Stir fry until tender, it goes fast should only take a minute. Remove all veggies from wok and put on a plate, wipe out wok and add another spray of pam or 1 tablespoon vegetable oil. Put chicken in wok and stir fry until cooked through should take five to seven minutes. Add vegetables back to pan and add 1/2 the sauce toss to coat. Add noodles to pan and rest of sauce toss to coat. Enjoy!

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