Ryan and I love to eat Asian food, it's a pretty big staple in our diet. We love the sauces and the flavors. We really enjoyed this recipe. And I have to admit, I was surprised. My Grandmother would have made this recipe in probably around the 70s, maybe a bit later, but definitely before stir fry was as big a thing as it is today. It's an easy week night meal that has some great veggies in it. But since it's a stir fry you can really make it your own with whatever veggies you have laying around. That's the real beauty of a stir fry.
This recipe calls for Chinese noodle or rice noodles. I did not know that Chinese noodles were a thing, but you can find them in your store where they keep the other Asian ingredients. They're super delicious and remind me of ramen noodles (maybe they are?).
The recipe doesn't start with this as the first step, but it totally is the first step. Cook your noodles. Or at least get them cooking while you're starting the stir fry. The whole stir fry takes less than 10 minutes so you'll want to have the water at least boiling before you start. Cook according to package instructions. I took a picture of this step, but really, it's a picture of noodles boiling. You've seen this a million times.
Start the stir fry by putting 2 Tbsp. of oil in a wok (or whatever pan you have around that you would use to stir fry) and heating it to 350 degrees. Toss in your cubbed chicken and cook until the chicken is done.
Add the mushrooms, celery, green onions, water chestnuts, garlic and snow peas. Stir fry it for 3 minutes. To stir fry just keep tossing the vegetables around with the chicken in the wok. They don't have to move constantly, but move them around fairly regularly.
Make the sauce by mixing corn starch (to thicken) along with 1/4 cup soy sauce and 1/4 cup water. Add the sauce to the chicken and veggies. Stir fry for another 2 minutes with the sauce. Then add the chopped tomato.
Serve over the noodles or with rice and enjoy!
STIR FRY CHICKEN
SERVES: 4 - 6 | PREP TIME: 20 MINUTES | COOK TIME: 10 MINUTES
INGREDIENTS
2 lbs. boneless skinless chicken breasts, cut into 1" cubes
2 Tbsp. oil
2 Tbsp. cornstarch
1/4 cup soy sauce
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup fresh mushrooms, sliced
1/4 lb. fresh snow peas
1 cup celery, cut into 1/4" slices
1 clove garlic, minced
8 oz. can sliced water chestnuts
1/2 cup sliced green onions
1 medium tomato, chopped
INSTRUCTIONS
Cook your noodles according to package instructions
While noodles are cooking, heat oil to 350 degrees in a wok. Add the chicken and cook it until done.
Add the mushrooms, celery, green onions, water chestnuts, garlic and snow peas into the pan and stir fry for 3 minutes. Add the salt and pepper.
Prepare the sauce by mixing the cornstarch with water and soy sauce. Add it to the vegetables and chicken and cook for another 2 minutes.
Add the chopped tomatoes and remove from the heat.
Serve over the noodles or rice.