Chicken and Vegetable Stir-Fry

2 tbsp canola oil
1 tsp Morton's Nature's Seasons
1 boneless skinless chicken breast, cut into bite sized pieces
1/3 cup General Tsao sauce (from Trader Joes)
1 shallot, sliced thin
1 medium carrot, cleaned and cut into 1-2 inch sticks
8 oz rice noodles
one baby zucchini, sliced thin
1/3 cup snap beans, cut diagonal into bite sized pieces
1 cup bean sprouts
1/4 cup chopped green onion
2 tbsp chopped cilantro

Heat 2 tbsp canola oil in wok or large skillet. Sprinkle Morton's Nature's Season's into bite sized pieces of chicken breast and add to hot oil. Stir fry 3-4 minutes until chicken is cooked through. Add General Tsao sauce over chicken. Add 1 thinly sliced shallot and carrot sticks to wok. Let cook for 1 minute. Prepare rice noodles. Rinse bean sprouts in colander. Prepare all other vegetables and place into a bowl and set aside. Drain rice noodles into colander with bean sprouts and drain well. Add chopped vegetables, bean sprouts and noodles into wok and stir together. Cook until heated through, about 2 minutes. Makes 4 servings.

This makes a mildly spicy dish. If you want to kick up the heat, chop one red bird's eye chili and add to mixture.

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