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.