Stir-fried Chicken & Vegetables
Thanks to Mark Cherne
- Soy Sauce
- Cornstarch (a little)
- Crunchy Noodles
Precut your chicken into stir-fry sized strips and freeze in a resealable freezer bag. Do the same with your vegetables. (snow peas, water chestnuts, broccoli, carrots, onions, mushrooms, asparagus, baby corn, and whatever else you like in stir-fry)
Start the rice cooking. Cook the chicken and set aside, then cook the vegetables. Thicken the vegetable sauce with the cornstarch. Flavor with soy sauce. Put the cooked chicken back in the pan with the vegetables to re-heat.
Serve over the rice, topped with crunchy noodles.
By freezing the ingredients, you can have this on day two or three, depending on how you pack your food pack and on the weather.