Maple Chicken Vegetable Stir Fry With Noodles Recipes

MAPLE CHICKEN STIR FRY

Steps:

• Mix the first 5 sauce ingredients, set aside.
• Combine the flour, cornstarch, and black pepper in a bag.
• Add the chicken, shake to coat.
• Heat the wok over high heat.
• Add 2 TBS oil, swirl to coat.
• Add the chicken, 8-10 pieces at a time.
• Stir fry'til done, 2-3 minutes.
• Drain on a paper towel. Add oil as needed.
• Continue until all of the chicken is done.
• Reheat the wok.
• Add 2 TBS oil.
• Add ginger, garlic, and chilies.
• Cook 1 minute. Remove and discard the chilies.
• Add vegetables, stir fry 3-4 minutes.
• Push vegetables up the sides of the wok.
• Add water to the center of the wok.
• Cover.
• Steam for 2 minutes.
• Return the chicken.
• Re-stir the sauce, add to the wok.
• Stir'til the sauce has thickened well.
• Serve with rice, Basmati is my favorite.

SWANSON QUICK CHICKEN & VEGETABLE STIR-FRY

Steps:

• In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
• In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
• Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
• TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

MAPLE CHICKEN & VEGETABLE STIR-FRY WITH NOODLES

Steps:

• Heat oil in wok or frying pan, stir-fry chicken pieces, onion & carrot over moderate heat for 5 minutes.
• Add the rest of the vegetables and noodles, cook for a further 3 minutes.
• Combine first five ingredients, pour combined sauce over the stir-fry. Toss gently until heated through and thick.
• Serve.