First things first. Full Disclosure; Yesterday, the girls and I had this for dinner…
After playing at the pool all afternoon eating these…
No shame! Ever!
This week they are going to Lacrosse camp. They are seriously loving it. So looks like we are going to have a couple of cheerleading lacrosse players. Should be an exciting year! You just wait until you see K in her cheerleading uniform. Totes adorbs!
So anyways, tonight I made a yummy stir fry for dinner. I have made a couple of different stir fry meals before here on the blog. Usually it involves a sauce, lots of veggies, a protein, and a carb. Tonight was no different. Next time, I am going to try to make beef and broccoli. Look for that soon!
Chicken and Veggie Stir Fry with Cantonese Noodles
Sauces: Stir Fry (1/2 bottle), Hoisin (2 tablespoons), Sesame Seed Oil (1 tablespoon)
Veggies: Sweet Peppers (I used 3 different colors, all sliced equal to about 1 full pepper)
1 container of shiitake mushrooms, chopped
3 heads of Baby Bok Choy, chopped
1 handful of snow peas
1 small can each of baby corn, sliced water chestnuts, and sliced bamboo shoots
Protein: Chicken Thighs, cut in bite sized pieces
Carb: Cantonese Noodles-use whatever noodles you can find…I also love those Ramen noodles, minus the weird “flavor” packet it comes with.
Directions- Marinate your chicken thighs in half of the stir fry sauce (1/4 bottle). Prep all your veggies. Start boiling your water for your pasta. Heat your wok (or large circular pan) with a few tablespoons of peanut or veggie oil. Begin to cook the chicken. Cook for about 5 minutes or so. Add in your mushrooms and peppers. Cook another 5 minutes. Add the rest of the veggies and start cooking your pasta. Add in the rest of your sauces. When the bok choy is cooked down, add in your pasta. Mix well and taste. Add more sauce if desired.