I really love Chinese food, I could eat it all the time. This recipe was just a few ideas I had to make something healthy and flavorful. Both Nate and I really enjoyed it and the leftovers were good too!
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, julienned
2 carrots, thinly sliced
1 green pepper, julienned
2-3 heads of broccoli, cut into bite-sized pieces
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup water
1/2 cup soy sauce (I always use low-sodium)
8 oz. Chinese noodles (or you could substitute spaghetti noodles)
Mix water and cornstarch together in a small bowl, add brown sugar, ginger, chili powder, garlic powder, pepper, and soy sauce and set aside. In a large skillet heat 1-2 Tbsp. of olive oil and cook chicken. Once finished, remove chicken from the skillet and set aside. Add another 1-2 Tbsp. of olive oil and saute vegetables. Cook vegetables until tender but still have some bite to them. Pour some sauce into the skillet, you want enough to cover the bottom of the skillet, but you don't want to drown the vegetables and mix well. Boil noodles and remove them from pot a few minutes before they hit al dente. Saute vegetables in the sauce until the sauce starts to thicken. Add partially cooked noodles and stir well. Continue to saute until noodles are finished cooking and sauce has thickened. Serve hot!
I linked this recipe up to Totally Tasty Tuesdays.