Thursday, July 23, 2009

Chicken Stir Fry

As a high school home ec. teacher this was one of my students' favorite recipes. It's a yummier twist to the ever-popular Ramen noodles. Feel free to add any veggies you are craving; zucchini, snow peas, peppers, mushrooms, etc. Also, Ramen makes low sodium noodles that taste identical. Go for it!

Husband Rating: 0 stars
(disclaimer: husband hates noodles, he's totally prejudice here)

1 boneless skinless chicken breast, chopped
1 cup frozen broccoli
3 carrots (or 8 baby carrots), sliced thin
2 pkg. chicken flavored Ramen noodles
2 tbsp. oil
1/4 cup onion, sliced
1 3/4 cups water

Slice vegetables and chicken into bite-size pieces.
In a large frying pan heat oil at medium heat. Add
vegetables and chicken and cook until chicken is no
longer pink and vegetables are tender. Push chicken
and veggies to the side of the pan and place noodles
on the bottom of the pan. Add water and chicken
seasoning packets. Cover and cook for about 2 minutes.
Remove lid and break up noodles, stir and mix until
most of the water is absorbed and noodles are soft.

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