Baby Bok Choy Chicken Stir Fry Over Forbidden Rice Noodles
Even if you haven't created a New Year's resolution for yourself it's hard not to admit that we've been bad this year. And by "bad" I mean that we ate freaking awesome food the whole year without abandon. I'm not one to advocate diets. I love food and I love my body but sometimes my body says that it's time to pump the brakes. Right now is one of those times. The weather is starting to hit us with what feels like an Arctic blast. Yes, we have been spoiled by Decembers spring-like temps but now is not the time to pack on winter weight. Now is the time to shed all of that holiday weigh. I'm talking ice cream sandwich, doughnut and latkes weight. I'm looking at you Hannukah.
The first mistake you'll make is eating a ton of lettuce, cucumbers and celery. After 2 days you're going to be shoveling mac & cheese in your face like it's going out of style. Yes, I am talking about myself. You may have a bit more will power than I do. In any case, my solution is create healthy dinners filled with protein and vegetables that isn't boring! This recipe may look slightly complicated because of the long directions but it's mostly just throwing things into a pan and watching them sizzle up, seasoning with spicy ginger and serving with a pasta alternative that isn't zoodles.
Baby Bok Choy Chicken Stir Fry Over Forbidden Rice Noodles
Ingredients:
2 Tbs. Sesame Oil, divided
1 Lb. Chicken, sliced into strips
2 Cubes of Frozen Ginger
2 tsp. Light Soy Sauce, divided
1 Medium Onion, sliced
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced
1 Red Bell Pepper, sliced
1 Tbs. Powdered Ginger
4 Baby Bok Choy, stems removed and leaved separated
1 Tbs. Toasted Sesame Seeds
1 Package of Forbidden or Black Rice Noodles
Roasted Peanuts for topping
Directions:
Bring a large pot of water to a boil. Once boiling add in the noodles and cook according to package directions. Reserve 1 cup of the pasta water. Toss noodles with 1 tablespoon of Sesame Oil. Set aside. In the meantime heat a large saute pan to medium high and add remaining tablespoon of Sesame Oil. Add Chicken and cook for about 4 minutes on the first side. Add in the Frozen Ginger cubes and flip chicken. Once chicken is almost done a.k.a. no longer pink, deglaze the pan with 1 teaspoon of Soy Sauce. Remove the chicken from the pan and set aside, preferably on a glass plate to collect juices. Without wiping out the pan add in your Onion and Garlic. Saute for about a minute then add in the Mushrooms and Pepper. Add remaining teaspoon of Soy Sauce and Powdered Ginger. Stir to combine and continue to saute for about 4 minutes.
The first mistake you'll make is eating a ton of lettuce, cucumbers and celery. After 2 days you're going to be shoveling mac & cheese in your face like it's going out of style. Yes, I am talking about myself. You may have a bit more will power than I do. In any case, my solution is create healthy dinners filled with protein and vegetables that isn't boring! This recipe may look slightly complicated because of the long directions but it's mostly just throwing things into a pan and watching them sizzle up, seasoning with spicy ginger and serving with a pasta alternative that isn't zoodles.
Baby Bok Choy Chicken Stir Fry Over Forbidden Rice Noodles
Ingredients:
2 Tbs. Sesame Oil, divided
1 Lb. Chicken, sliced into strips
2 Cubes of Frozen Ginger
2 tsp. Light Soy Sauce, divided
1 Medium Onion, sliced
2 Garlic Cloves, minced
8 oz. Mushrooms, sliced
1 Red Bell Pepper, sliced
1 Tbs. Powdered Ginger
4 Baby Bok Choy, stems removed and leaved separated
1 Tbs. Toasted Sesame Seeds
1 Package of Forbidden or Black Rice Noodles
Roasted Peanuts for topping
Directions:
Bring a large pot of water to a boil. Once boiling add in the noodles and cook according to package directions. Reserve 1 cup of the pasta water. Toss noodles with 1 tablespoon of Sesame Oil. Set aside. In the meantime heat a large saute pan to medium high and add remaining tablespoon of Sesame Oil. Add Chicken and cook for about 4 minutes on the first side. Add in the Frozen Ginger cubes and flip chicken. Once chicken is almost done a.k.a. no longer pink, deglaze the pan with 1 teaspoon of Soy Sauce. Remove the chicken from the pan and set aside, preferably on a glass plate to collect juices. Without wiping out the pan add in your Onion and Garlic. Saute for about a minute then add in the Mushrooms and Pepper. Add remaining teaspoon of Soy Sauce and Powdered Ginger. Stir to combine and continue to saute for about 4 minutes.
Add in the Baby Bok Choy, Chicken and Toasted Sesame Seeds. Optional - You can cut the chicken into smaller pieces before adding back into pan. Be sure to add the juices from the rested chicken back into the pan. Stir together with a half cup of the reserved pasta water. This will loosen up the mixture, add more if necessary. To assemble place the noodles on a plate, top with the veggie chicken stir fry and toasted peanuts.
Enjoy!
Before I share this recipe let’s take a minute and talk about Nonna growing corn in her garden. embroidery machine reviews
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