Chicken and Veggie Lo Mein Stir Fry

Evening guys! So as I mentioned in my last post, I have not been doing a ton of new cooking this summer. Lots of easy and fast meals that don’t require much time. We have been hanging at the pool everyday the weather has permitted, the girls have been hanging out with friends in day camp and sleepovers, and I have been catching up on my magazine reading and Netflix.  Today was no exception, so I decided to make a simple favorite; Stir Fry.

Making a stir fry has endless possibilities. Meat, veggies, starch, sauce…What do you choose? I have made a few different stir fry recipes on here, but there is always room for more! Here is how it went down this time.

First, I chopped 4 chicken thighs in to slices and marinated them with a few tablespoons of this handy sauce. You could use chicken breasts, but the thighs were so much cheaper, and honestly, they are my favorite.  I marinated it about 20 minutes. I would not go more than an hour unless you are marinating the whole thigh/breast.

I added the marinated chicken to a bit of oil in a wok, along with all my veggies. This time I used yellow and red peppers, mushrooms, green beans, baby corn, water chestnuts, bamboo shoots, and a hunk of grated ginger. I sauteed it all together until the chicken was cooked through, about 15 minutes. I added the rest of the sauce. At the same time, I cooked the noodles. Once the noodles were cooked (mine took 4 minutes), I added them to the wok and turned off the heat and stirred well.

Meanwhile, I fried up these beauties using the packing directions.

Next time you are craving take out, I hope you try to make it at home. This entire meal cost just over $25 for 5 people (2 kids). Plus leftovers! Can’t beat that price! On that note, I am starting a new category; Thrifty Meals. Most of my meals are, but I know a lot of you out there are trying to stretch a dollar, so I am going to have your back!  Cheers!