Stir fries are the saviors of weeknight dinners! They are easily customizable to whatever you have in your fridge, and incredibly fast to make. Stir-frying fits hectic lifestyles and health-conscious tastes. If you haven't already, then I think it is time to add a delicious stir fry to your weekly meal plan. Adjust according to your family's tastes, but hopefully this simple recipe will give you some inspiration!
- 1/2 cup low-sodium chicken broth
- 1/2 cup low-sodium soy sauce
- 4 teaspoons toasted sesame oil
- 1 teaspoon minced garlic
- 2 teaspoons cornstarch, as desired (to thicken sauce)
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons sugar
- stir fry vegetables
- 1 package udon noodles
- Chicken Breasts, grilled
- Combine chicken broth, soy sauce, garlic, red pepper flakes and sugar in medium bowl. Season with salt and pepper, as desired. Sauce can be made ahead of time and placed in refrigerator, as needed.
- Prepare and cut all the vegetables.
- Boil noodles in small saucepan according to package instructions. Remove from heat, strain, and set aside.
- In a wok or large skillet, heat sesame oil over medium-high heat until oil begin s to smoke.
- Add vegetables to skillet, and stir-fry until brightly colored and crisp tender, about 3-4 minutes. Add grilled chicken and sauce, and cook for additional 1-2 minutes, or until vegetables are lightly coated.
- Serve immediately over noodles.