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.

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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.

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

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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!

Steak and Veggie Stir Fry

It seems my blogging days are few and far between nowadays, but I am ok with that. I still LOVE cooking and sharing my recipes with you guys, so I will just blog when I can! Sunday night I made this yummy stir fry recipe. I usually make this with chicken, but I switched it up with some strip steak that was on sale and already thinly cut by the butcher.

 

I marinated the steak for 30 minutes in a combination of  grated ginger, soy sauce, teriyaki sauce, sesame oil, fish sauce, and hoisin.

I chopped and cut up a variety of veggies- bok choy, broccoli, mushrooms, sweet peppers, and water chestnuts (other options- snap peas, bamboo shoots,  baby corn etc.)

I started by cooking all the veggies in a wok with some peanut oil (or veggie oil etc).  I added a bit more hoisin and sesame oil. Then once they started getting tender, I added the steak and cooked a few minutes until it was about medium rare. The noodles took all of 5 minutes to make. I added them to the steak and veggies and combined. Delicious!!!!

 

 

Catch up with a side of Stir Fry…

Hey guys! I promise I am eating! Mostly quick meals at home, take-out, and the occasional take-out…

The reason why? Well, cheer season has started back again. School is around the corner. I am soaking up all the summer left!

 

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My girls playing at the park. Missing one little angel here.

Sunday, I made some chicken stir fry kinda like this. The noodles were not the same, but everything else pretty much was. You could also use rice instead of noodles.

Last night, the hubby and I ate a sushi dinner after we dropped the girls off at cheer camp. It was glorious!

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Today I ate 2 Eggo waffles standing over the counter, Jimmy John’s Lulu Club sandwich, and a Taco Bell bean burrito and nacho chips. They were all good…no regrets! YOLO 😉

Tomorrow is another crazy day! Probably will just drink coffee for breakfast, a tomato sandwich for lunch, and who knows what for dinner??? Only 5 more days of my official summer so anything is possible!

 

Asian Chicken Salad

Evening guys! So tonight I made 2 of the Blue Apron meals. Mushroom and Cabbage Dumplings and Asian Chicken Steamed Buns.  They paired perfectly together. Becca LOVED the steamed buns and kinda liked the dumplings. Katie cleaned her plate. We made them try a bite of cabbage. They didn’t try to spit it out, so I consider that a sucess!

*not pictured—sesame soy glaze dipping sauce that was used to top the buns and dip the dumplings =)

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I made this salad out of all the leftovers…Shredded Purple Cabbage, chicken cut in to bite-sized pieces, thinly sliced cucumbers, sesame seeds, and a lovely sesame dressing (1 tablespoon miso, 1 tablespoon apple cider vinegar, 1 tablespoon sesame oil, and 1 tablespoon mayo. Add a good pinch of salt and pepper, and you have yourself a delightful summer salad! Taking this for lunch tomorrow!

A Couple of Favorites…

So I’m cooking away over here! Last night I made some chicken stir fry with Chinese noodles…

When I make this, I use different combinations of sauce. Here was the line up for this dinner…

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Last night I asked the girls what they wanted for dinner. It was between something made with beef or tilapia. They chose this lovely recipe…  We ate it with a side of macaroni. There was so much fish between the 3 of us, that I didn’t even bother with a veggie. Just like last time, we scarfed it down after a night of activities, so there is no picture evidence. So I found this picture that actually looks pretty close; the first time I made it with rosemary, but alas, it is winter and I don’t have any  fresh.

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Tomorrow is a lots of homework and a late cheer practice, so we might have to go out. Thursday is a night out with a SUPER close friend who the girls know as their Uncle and lots more homework and studying. Why does third grade have SO much homework? I have no idea about Friday. Maybe I will make a meatloaf or something new; I still have that beef in the freezer. Saturday is out with some old work friends, so hubby will have a date night with his little ladies. After that I have no idea! Have a great rest of the week!

The Honey Pig

So last night was date night! We wanted to do something different, so we came up with the idea to go out to Korean Barbecue. This place was quite the experience! The atmosphere was amazing, cool Korean music blared, and everyone looked like they were just having a great night of fun, friends, family, and food!

The servers start out by putting some sprouts and kimchi on the cast iron dome skillet. They put out a spread of different sauces (bean paste, spicy chili sauce, pickled jalapenos), some lettuce, and different wraps (daikon radish, rice paper, and lettuce).  Then they bring out the meat. We ordered the honey pork, beef steak, and some tofu. It was all so delicious, but I think I liked the steak the best.

The next time I go, I am ordering the whole octopus. I saw a table that got it and I just have to try it!

http://honeypigatl.com/web/


  
  
  

Sesame Thai Ginger Chicken Stir Fry

Evening guys! So tonight I was planning on making Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…006
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!

Sesame Thai Ginger Chicken Stir Fry

Ingredients

2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice

Directions

Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.

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