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I received two heads of Baby Bok Choy this week in my CSA bin. Baby Bok Choy is a small leafy green, so I figured sauteing it, like collards or spinach, would probably work well. I then remembered that I got this great stir-fry pan for my birthday, so I thought I’d give it a try. Having little experience in the art of stir-frying, I decided to just use ingredients that I love.

So, I made a very tasty stir-fry with broccoli, baby bok choy, mushrooms, baby corn and bell peppers. I love noodles and happened to have some instant ramen in my pantry, so I threw some of those in as well. (I know, ramen noodles are not usually used in stir-fry, but this recipe is called “Daisy’s Favorites” for a reason!)

The secret ingredient that I feel made this dish spectacular was the Sriracha. Sriracha is always in my fridge because it adds that hint of spice and flavor, and if you like things very hot, just add as much Sriracha as you like. 🙂

This recipe makes enough for four servings, but my husband and I ate two servings each because it was so yummy!

Daisy’s Favorites: Stir Fried

6 oz Ramen Noodles
2 Boneless Skinless Chicken Breasts
2 medium Red or Yellow Bell Peppers (or one of each for more color!)
2 cloves Garlic, finely chopped
8 oz package sliced mushrooms
2 heads Baby Bok Choy, sliced lengthwise
1 can Baby Corn (I left mine whole, but chopping them into bite-sized pieces is a better idea)
1 head Broccoli, rinsed and chopped
8 oz can Water Chestnuts, sliced
2 tsp Sesame Oil*
8 Tbsp Teriyaki Sauce* (Separated)
1 Tbsp Sriracha*
Salt
Pepper

-Prepare Ramen noodles according to package directions (if using instant Ramen, discard the flavor packet). Drain and set aside.
-Cut chicken into 1-inch squares and season with salt and pepper.
-Cut all veggies into bite-sized pieces, keeping veggies separated as they are added at different times.
-Heat stir-fry pan over high heat, add 2 tsp. Sesame Oil and 2 Tbsp. Teriyaki Sauce.
-Immediately add chicken to pan (carefully place chicken in pan as the oil will be very hot). Stir chicken constantly until it is ¾ cooked, about 3 minutes. (The chicken will continue to cook as you add the other ingredients.)
-Add Bell Peppers, Garlic and Two Tbsp Teriyaki Sauce to pan, stir for about one minute, then add Mushrooms and Baby Bok Choy, stir constantly until Baby Bok Choy begins to wilt.
-Add Baby Corn, Broccoli and remaining Teriyaki Sauce, stir to incorporate.
-Stir in Ramen noodles and Sriracha.
-Remove from heat and add Water Chestnuts.
-Taste the noodles or a veggie to test the heat, if you prefer spicier, add more Sriracha!

*Sesame Oil, Teriyaki Sauce and Sriracha can be found in the “Asian Foods” or “International” aisle of your local grocery store.
Note: You can use any type of oil that you prefer, but I highly recommend Sesame Oil as it lends a wonderful flavor and aroma to the dish.



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