Chicken and Veggie Stir-Fry for Two

Total Time
45mins
Prep 20 mins
Cook 25 mins

Martin Yan did a stir-fry on television similar to this. I didn't write it down but this is how I remember it and how I make it (often).

Ingredients Nutrition

  • 1 tablespoon wok oil (whatever brand or type you prefer)
  • 12 lb chicken tenders, cut into bite-sized pieces
  • 12 onion, sliced
  • 12 green pepper, sliced into short strips
  • 12 red pepper, sliced into short strips
  • 8 ounces sliced water chestnuts, drained
  • 6 ounces rice noodles, cooked according to package direction (soaked in hot water)
  • 12 cup chicken broth
  • 34 cup bean sprouts
  • soy sauce, to taste
  • Thai sweet chili sauce, to taste

Directions

  1. Heat the oil in a wok over high heat and add chicken pieces. Cook until no longer pink, about 3 minutes.
  2. Add the onion and green and red peppers. Cook until veggies are tender, about 8 minutes. Add the water chestnuts and cook until hot, about 3 minutes.
  3. Add the cooked rice noodles and toss with meat and veggies. Add chicken broth and cook until rice noodles are soft and pliable, about 4-5 minutes.
  4. Add the bean sprouts, and season with soy sauce and chili sauce to taste. Toss to combine. You'll need a decent amount of each to give strong flavor to all the ingredients. Taste along the way.

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