Hunk of Meat Monday-Chicken Stir Fry

Man has it been hot!! Yesterday was 92 with 80% humidity. That made our heat index 101. Today is suppose to be worse. This heat doesn’t make me want to cook. But I still want to put more than PB&J on the table for the kids and Tim.

Last week I made a chicken stir fry that minimizes the heat in the kitchen. Trick: I used my large roaster oven to cook up a whole chicken, but I plugged it in the garage.  The next day I took the left over chicken and made a quick stir fry. Here is how:

  • 1-2 tablespoons oil
  • 3 cups cooked and chopped Zweber Farms chicken
  • 3 cups veggies of choice
  • Asian noodles

Sauce:

  • 1/4 cup tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 garlic clove minced
  • 2 tablespoons green onion
  • 1 teaspoon red pepper flakes
Saute veggies in oil until tender. I used green peppers and carrots.
Mix sauce ingredients. Add sauce and chicken to pan. Heat through.
Serve on top of cooked Asian noodles. We paired this meal with watermelon and a large glass of Organic Valley milk.
This recipe was super easy. I was wearing Hannah in the BabyBjorn the whole time I was preparing it.
See what others are cooking up today on:
Hunk of Meat Mondays
Stay cool!
Emily
Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on Facebook, Twitterand YouTube.
By Zweber Farms | July 17, 2011 | 30 minute meals, Cooking, Cooking with Chicken, Food, Hunk of Meat Monday |

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