chicken & vegetable stir fry with noodles
This ratio of veggies and chicken to noodles is much higher than you’d get from take out–and much better for you! Use any combination of veggies your family likes, plus one or two to try out (or try again). I like a box grater for fresh ginger but I also chop it up a little after grating just to make the pieces smaller/undetectable.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 pound (1/2 box) whole wheat spaghetti
- 1 pound boneless chicken breasts or thighs
- 2–3 tablespoons fresh ginger, finely grated
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 teaspoon BBQ sauce
- 1/2 teaspoon pepper
- 1–2 cups carrots, diced
- 1–2 cups zucchini, diced
- 1 cup peas
Instructions
- Bring a large pot of water to a boil. Add noodles and cook according to instructions MINUS 2 minutes.
- Drizzle oil in a large saute pan and turn heat to medium-high. Meanwhile, sprinkle salt and pepper on one side of chicken. Place chicken in pan (S&P side down) and sprinkle the other side. Cook about 3 minutes on each side, until golden and crispy at the edges. Remove to a plate and when cool, cut into bite size pieces.
- Using the chicken pan (including all the drippings and brown bits) add about 1/4 cup of water and saute carrots first. Stir, being sure to scrape all the bits off the bottom. After 3-4 minutes, add ginger, soy sauce, honey and BBQ sauce. Add zucchini and cook for 2 minutes. Return chicken to pan plus peas. Add drained pasta and stir.
- Fill each kid’s plate or bowl with whatever they like most, but do add more veggies so they can taste everything. Adults may like freshly grated pepper, an added dash of salt or soy sauce.