Recipe: Grilled Chicken Stir-Fry with Rice or Noodles

Ingredients

  • 4 lbs Boneless Chicken Breast
  • 2 medium Onions
  • 1 bunch Scallions
  • 2 Broccoli Crowns
  • 1 (16 oz) bag Carrots (shredded or chips)
  • 2 Red Bell Peppers (de-seeded and sliced)
  • 2 (14.5 oz) cans Baby Corn Nuggets
  • 1 (16 oz) pkg Sliced Mushrooms (rinsed)
  • 1 cup Uncooked White Rice, Jasmine Rice, or Lo-Mein Noodles
  • 2 cups Water
  • 1 tsp Salt
*Asian Stir-Fry Sauce Mix from scratch*
  • 1/4 cup Soy  sauce
  • 2 tbsp Rice Wine Vinegar
  • 1 tbsp Ginger (fresh ground)
  • 2 tbsp Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Wasabi Paste
Baby corn nuggets, sliced carrot chips, chopped onion, broccoli, red bell pepper, sliced mushrooms, scallions or green onions
Preparation
  1. Marinate 4 lbs. of boneless chicken breasts in Asian stir-fry sauce from scratch mix, overnight but set aside and refrigerate extra sauce mixture for vegetables.
  2. Brush grill grates with Canola cooking oil and heat grill to 400 degrees and grill chicken breasts.
  3. Once chicken is removed from the grill, chop or cube grilled chicken and set aside to add to mix later.
Cooking Instructions (skillet or wok)
  1. In a large skillet or wok, heat 2 tbsp of cooking oil on med heat. Add on onions, carrots, peppers, broccoli, and baby corn nuggets, continuously folding while allowing time for vegetables to soften.
  2. Drizzle stir-fry sauce mix to taste while folding.
  3. Once everything has softened, add chicken and scallions, pour remaining stir-fry sauce mix over top, and stir.
    Makes 4-6 Servings
The finished product

Recipe: Homemade Chicken Noodle Soup

Ingredients and Preparation
1- Whole Chicken 3-5 lbs.
3- Leeks (separated and rinsed thoroughly)
1- large Onion (outer skin removed)
1- bag Parsnip (rinsed and cut into discs)
1- 16 oz. bag Carrots (whole baby carrots or sliced)
4- stalks Celery (chopped)
1- bunch Dill (rinsed)
1- bunch Parsley (rinsed)
1- 24 oz. bag of Egg Noodles (any variety of choice)
Kosher Salt
Fresh ground pepper

Cooking Instructions
1. Boil 4 quarts Water and add 2 tsp of kosher salt to the water, then add chicken + parts and boil 75-90 minutes.
2. Prepare vegetables while the chicken is boiling, skimming the fat from the water is optional.
3. Remove chicken and set aside to cool.
4. Lower to simmer, add carrots, parsnip, celery, onion, and leek. Stir and allow 15 min or more to soften vegetables, then add the whole bunches of dill and parsley, and fold them in.
5. Continue simmering while adding in noodles.
6. De-bone and chop chicken into chunks to return to pot.
7. Once all ingredients are in the pot, continue simmering for approximately 30-45 minutes.

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