Craving Chinese food for dinner, but don’t want to spend the money?  Try this super yummy Semi-Homemade Stir Fry instead.  This is one of the only dishes, “The Man” actually requests.  Usually, when I ask him what he’d like for dinner, all he says is, “food.”

Stir Fry Ingredients:
Chicken (I use boneless/skinless chicken thighs, as I prefer dark meat and leave them slightly frozen)
Frozen vegetables (I use Normandy Veggies from Costco)
Bullion Cubes or Broth (flavor of your choice)
Onion (optional)
Oil (Vegetable, Olive, whatever, just enough so the chicken doesn’t stick)
Corn Starch (for making a thickening slurry)

Heat the oil in either a large pan, or a deep dish frying pan and cook up the chicken.  Add your Bullion Cubes or broth to the juices that have cooked off from your chicken.  I add a cube of vegetable bullion at this point, and will add a cup of chicken stock later.  Using both typesmakes for a more dynamic flavor.

Add your optional rough chopped onion.  Add your frozen veggies, right on top.  Still frozen.  As they thaw and heat, this will add more liquid to your pan.

In a separate dish (I usually use a 1 cup pyrex measuring cup) make your slurry and set aside for later.  This usually contains about 3 heaping tablespoons of cornstarch and approximately 3/4 cup of water.  Mix it together with a fork  Then set aside.  Continue cooking your meat and veggie mixture till its all completely thawed and warmed through.

At this point, you’ll want to add the broth.  Again, flavor doesn’t really matter.  I find that I usually add about 1 cup, give or take, depending on how much “gravy” I want and how much liquid is already in my pan from the chicken and veggies.  This is the liquid you will add the slurry too to create the gravy.

Create a hole in the middle of your pan by pushing the chicken and vegetables to the sides.  This will make it easier to see how the thickening of the slurry is progressing.  The liquid should be boiling.  Pour your slurry into the liquid slowly as it will start to thicken almost immediately.  Keep adding slurry till you get your desired consistency.  Lower heat to almost nothing and start on your noodles.

Pan Fried Noodle Ingredients:
Angel Hair Pasta (left over from previous spaghetti dinner)
Teriyaki Sauce
Soy Sauce
*This dish can also be served over rice.  If you’re going to go this route, I recommend starting it before you start the stir fry.

In separate bowl, combine about 1/2 cup of Teriyaki Sauce with about 1 Tablespoon of Soy Sauce.

Toss a couple of handfuls of left over Angel Hair Pasta into a non-stick frying pan and top with approximately 3-4 tablespoons of Sauce mixture.  Use tongs to toss around the noodles in the pan till they are thoroughly coated and heated through.

Add to plate and top with stir fry.  Poke with chopsticks and enjoy semi-homemade stir fry and pan fried noodles at a fraction of the cost of take-out.

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