Friday: Chicken Stir-Fry with Mushrooms & Bok Choy

Adapted from Family Circle

Personal Note: While in San Fran we also bought some Whole Wheat Udon noodles, so of course we had to try them out! We have an affinity for loads of mushrooms, so you can definitely cut down on the ‘shrooms if you so desire. If you don’t want to use rotisserie chicken then just cook your chicken in the wok before adding any other ingredients (besides oil, of course) and cook until done (3-4 minutes). Another aside, we also bought awesome reusable chopsticks! We have literally been looking for months for better quality ones that we could keep and that wouldn’t warp. We found them in a gift shop of all places. We figure if the Chinese own us, we better get our taste buds and table skills ready!

Plan of Attack:

1. Mix sauce/ prep veggies

2. WOK!

Ingredients for 2:

For Sauce:

¼ + 1/8 C chicken broth

1 ½ Tbsp teriyaki sauce

1 ½ Tbsp rice vinegar

1 Tbsp cornstarch

½ + ¼ tsp sugar

Dash of red pepper flakes or to taste

1 tsp wok oil

1 tsp sesame oil

¼ pound rotisserie chicken or 1 boneless, skinless chicken breast, cubed

1 package (3.5 oz) shitake mushrooms, if dehydrated follow package directions to rehydrate before use

2 oz soba noodles/ thai rice noodles/ udon noodles cooked to package directions

1 medium bok choy, trimmed and cut into smallish pieces

1 red bell pepper cut into strips

Instructions:

1. In a small bowl whisk together sauce ingredients; set aside
2. Heat both oils in a large nonstick skillet or wok to high heat
3. If cooking raw chicken, add to wok and cook for 4 minutes until done; set aside
4. Add mushrooms to the wok; cook 2 minutes
5. Add bok choy and red pepper strips; cook another 2 minutes
6. Finally add sauce mixture along with the chicken back to the wok; cook 2-3 minutes
7. Gently stir in your cooked noodle of choice
8. Enjoy!

Nutritional Info:

325 calories

5g total fat (1g saturated)

26g protein

45g carbohydrates

2g fiber

44mg cholesterol