Quickie Chickie Stir-Fry

Feb 06, 2013



Prep time: 15 minutes
Cooking time: 12 minutes

The time-consuming part of most stir-fries is cutting up the vegetables. But this shortcut recipe uses a bag of frozen vegetables, saving precious minutes. You can also vary the type of jam: peach works just as well as apricot, for instance. If you like, omit the chow mein noodles and serve with brown rice for a little extra fiber. Serves 4.

What you need:

  • 1 small can chow mein noodles
  • 3 tablespoons soy sauce
  • 2 tablespoons apricot preserves
  • 1 tablespoon cider or white wine vinegar
  • 2 teaspoons cornstarch
  • 1 pound boneless chicken breast
  • 2 tablespoons olive oil
  • 3 cups frozen vegetables for stir-fry (usually this contains broccoli, green beans, red peppers and mushrooms)

What to do:

  1. Place noodles on a baking sheet and bake in a preheated, 350-degree oven for 5 minutes. In a small mixing bowl, stir the soy sauce, preserves, vinegar and cornstarch.
  2. Cut chicken into 1-inch pieces.
  3. Pour 1 tablespoon oil into a wok and set the wok over medium-high heat for 1 minute. Add vegetables and stir-fry for 3 to 4 minutes or until crisp-tender.
  4. Remove the vegetables and add the chicken, with the other tablespoon of oil. Stir fry for 4 minutes or until chicken is cooked.
  5. With a wooden spoon, push chicken to the sides of the wok. Pour in the sauce and stir until thickened and bubbly.
  6. Add cooked vegetables to the wok and stir to coat with sauce. Cook for 1 minute more. Serve stir-fry with the chow mein noodles.
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