Chicken Teriyaki Stir Fry


I have the best boyfriend ever.  Now, before you vomit, I should explain.  He totally humors the weird way I eat.  Perhaps the most romantic thing ever said to me was, "I would strain the bits out of spaghetti sauce for you."  The only other people in the world who can cook for me on a regular basis are my parents, as they understand that onion powder is a perfectly acceptable substitution for actual onions.  However, my lists of picky demands are often too long for a mere mortal to attempt, leaving my poor parents frustrated.
This leads me to my manfriend, who has not yet been beaten down by years of these peculiarities.  Therefore, he offered to make me a stir fry.  Why have I never had stir fry before?!  Answer: Because it is usually offered to me complete with onions, peppers, and those intriguing tiny pea pods.  I've always seen a stir fry as a dumping ground for all the vegetables I never want to eat.  In reality, I could have been making my own version of a stir fry for years.  Duhh.

For two servings of Ajay's stir fry, you will need:
3 small chicken breasts (par-baked and cut in pieces)
   OR Quorn chicken style pieces equivalent 
3/4 cup sliced water chestnuts
1 cup thin-sliced mushrooms
200g teriyaki stir fry sauce
2-3 Tbsp soy sauce
2 Tbsp sesame oil
2 servings udon noodles (approx 300g)

Other possible stir fry vegetables:
Peppers/Chilies
Bamboo shoots
Bean sprouts
Carrots
Onions




1. Fry mushrooms in sesame oil on a medium-high heat until cooked.

2. Add chicken/Quorn and heat.

3. Add water chestnuts, followed by the noodles.  Brown slightly.

4. Add teriyaki sauce and soy sauce.  Stir until heated.

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