Chicken Stir-Fry

Making a stir-fry is a quick and easy way to get a delicious
warm meal when you don't have a lot of time.

The hardest thing about it is the prep work, and it doesn't take a lot of skill
to cut up some vegetables and throw a sauce together.

I also like the fact that you can use whatever vegetables you want.

I normally would have added broccoli to my mix, but didn't have any so used kale
instead (so good). Then for a little bit of crunch, I added some chopped peanuts on top.

It turned out wonderful and the family loved it.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Stir-Fry
2 medium servings

1 4-6 oz chicken breast, boneless & skinless, cut into bite sized pieces
1 1/2 tsp low sodium soy sauce
1 tsp vegetable oil
1 tsp cornstarch
Small pinch of salt
Pepper

Vegetables
1 medium onion, chopped
2 cloves garlic, 1 if large
1 carrot, sliced on the diagonal
1/4 cup water chestnuts, chopped
1 cup kale, chopped
1-2 green onion, chopped
1 tbsp peanuts, chopped
Pinch of red pepper flakes, optional

Sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1 1/2 tsp sugar
1 tsp dry sherry
2 tbsp water
Fresh cracked black pepper

1 package of ramen noodles without the sauce packet.

Stir together the 1 1/2 tsp soy sauce, vegetable oil, cornstarch, salt/pepper. Cut chicken into
bite size pieces and add to soy mixture. Set aside.

Chop vegetables and mix together ingredients for the sauce.

Bring a small pot of water to boil. Add ramen noodles and cook until tender. Follow time on package. About a minute before they are done, add the chopped kale. Drain.

 Heat a wok or skillet over high heat. Add 1 tbsp of oil. Cook onion and red pepper flakes (if using) 1 minute.

Add chicken and garlic and cook 1 - 2 minutes or until chicken turns white.

Add carrots and chestnuts. Cook 1 minute.

Add noodle/kale mixture along with sauce and green onions (save a few onions for garnish). Toss until combined and noodles are heated through.

Serve with garnish of green onions and peanuts.