Chicken stir fry...it's whats for dinner...I guess.

So what do you do when your short on time, have no leftovers, have no groceries and are an all around looser?  Make a stir fry!  It's the chili of the East.  Open the fridge, and start throwing stuff on the stove.  Just take whatever you have on hand, whip it up with a little garlic and sesame oil and....voila!  It's something resembling dinner!  I had some Korean style glass noodles in the pantry, but you could use Soba noodles instead, or even rice if you'd like.  I had chicken breasts in the freezer, so we are making this a chicken stir fry.  But you can you any protein you'd like.  Or just veggies...whatever your desperately under stocked fridge can 

produce....

Chicken Stir Fry

6 servings (at least)

2 boneless skinless chicken breasts cut in to 1/2 inch strips

1/2 cup soy sauce

2 TBS rice wine vinegar

1 TBS honey

2 garlic cloves, smashed

1 TBS plus 2 tsp toasted sesame oil

2 large scallions, cut in 1 inch pieces

3 carrots, julienne

2 cups shredded cabbage

2 eggs

1/2 lb glass noodles

1 tsp chili oil*

1 TBS vegetable oil

Place chicken, along with soy sauce, vinegar, honey, 1 TBS sesame oil and garlic cloves in a zip-lock bag to marinate  while you prepare the veggies, at least 30 minutes (I wouldn't marinate it for more than a few hrs, the meat will start to break down).

  

Prepare noodles according to package directions, letting them cook 1 minute less than what the directions call for.

Heat 1 TBS oil over med heat.  Remove chicken and garlic from marinade and place in pan to stir fry.  Oil should be hot.  Discard marinade.  Cook chicken until browned and marinade remnants are beginning to thicken, about 10 minutes.  

With a slotted spoon, remove chicken from pan, tent with foil, and set aside. Add chili oil to the pan, bring heat to medium and add carrots and cabbage, and continue cooking til veggies begin to soften.  When veggies are tender-crisp crack eggs into pan and scramble into the veggies.  Cook for another 3 minutes, allowing eggs to firm up.  

Remove pan from heat and add noodles and chicken.  Mix in scallion pieces, drizzle with remaining sesame oil toss well and enjoy!

*Chili oil is not for the faint of heart.  It has a lot of heat and a little goes a loooooong way.  So be careful.  I really like to use chili paste for heat also.