Tuesday, September 28, 2010

Wednesdays Weekly Winner - Chicken stirfry with noodles!

I'm not sure if anyone else gets this but sometimes when I'm cooking dinner, I have the sinking feeling that Leo is going to reject it without trying it and we'll have to resort to Plan B - a toasted sandwich for supper so he doesn't go to bed hungry. This doesn't happen often but when it does I feel unjustifiably crushed.

I got this feeling last night when I was wokking up a storm but lo and behold chicken stirfry was a success! Even the carrot was eaten. I really must start getting some photos of this but here is the ridiculously easy recipe. Warning - this recipe uses some very lazy cooking shortcuts:

Eleanor's easiest chicken stirfry
- One packet of free range chicken breast cut for stir-fry
- One packet hokkien noodles
- One packet "stirfry or salad" vegies from Coles (finely shredded carrot, broccoli stalks, red and white cabbage and spring onion)
- Crushed garlic clove and grated ginger
- 1 tablespoon vegetable oil
- 2 tablespoons shao shing wine or sherry
- 2 tablespoons light soy sauce
- 2 tablespoons honey
- Sesame seeds, fried shallots and sweet chilli sauce to serve

Prepare hokkien noodles as per packet instructions
Stir-fry chicken in the vegetable oil in batches until all cooked and remove to a bowl
Stir-fry vegetables with garlic and ginger until softened, then add wine, soy and honey
Add the chicken and noodles to the wok and mix until all ingredients are hot and mixed through
Serve with sesame seeds and fried shallots (and sweet chilli for grown ups or adventurous adults)

To be honest I had to do a lot of the feeding for Leo which is a bit insane for a two and a half year old but considering he ate it all and most of the noodles got into his mouth - it was worth it!

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