Up Stir-Fry Creek Without a Wok: Asian Noodles with Chicken & Veggies


We’ve both been craving Chinese food lately but didn’t feel like ordering take out or leaving the neighborhood. We figured we could wing it, but what we didn’t figure into our plan was the missing key ingredient: a wok big enough to hold all of our fixings! It was quite amusing to watch Elliott and his trusty cast iron skillet toss out vegetables with every stir. We should really be calling this dish the 5-Second Rule Stir-Fry!

Even though we both agreed that this was one of the best stir-fry’s we’d had, we might have to settle for take-out until we add a wok to our cooking collection. The cast iron skillet led to a fantastic outcome, but getting there was somewhat challenging.

Asian egg noodles or rice
1 lb. chicken breast, cut into 1″ pieces
1/2 carrot, sliced thin
Handful of green beans, trimmed
1 head of broccoli, florets
6-8 mushrooms, quartered
1/3 large yellow onion
1/2 can baby corn
Handful of salted cashews

3 tbsp Tamari
1 tbsp Ginger, minced
1 tbsp Garlic, minced
1/2 tbsp. Dijon
1 tbsp. Brown sugar
1-2 tsp Fish sauce
1-3 pinches Chili flakes
2 tsp. rice vinegar
3 tbsp toasted sesame oil

In a wok (or cast iron skillet) cook the chicken over high heat until browned, but not cooked through. Remove to a plate and set aside. Add the vegetables to the wok and sauté for a few minutes, until browned and tender. Return the chicken to the pan and cook through. Reduce heat to low and add the marinade, stirring to combine. Top with baby corn, cashews, salt and pepper. Serve over noodles or rice.


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