Friday, 8 February 2013

Another part of the bird?

Goal: Cook Chicken breast and veggies. Have them ready at the same time with minimal effort

Supplies: Chicken breast, veggies of your choice, stir-fry noodles, two packets of dry stir-fry sauce.

Step 1: Cut your chicken into bite size peices then but them back into the freezer bag.

Step 2:  Look at your chicken, fill a small sauce pan with the amount of water that you think you will need to coat the chicken in the bag.

Step 3: Boil that water, once boiling add the contents of one pack of sauce mix, mix together. Once dissolved turn off stove. 
Step 4: Cool the sauce, (add ice cubes), then pour into the freezer bag with the chicken

Step 5: Put the bag of chicken in the refrigerator  (4 hours to 2 days, if going to go longer put bag in freezer)

Step 6: Prepare your veggies. I usually look at the picture of the stir-fry sauce pack and see what veggie they used. but some times I don't.



Step 7: Remove the chicken from the freezer bag and cook in frying pan, do not pour the chicken into the frying pan, you do not want to cook the chicken blood/sauce mixture.

Step 8: Boil enough water for your noodles and a little extra.

Step 9: Start adding in your veggies, I add mine in this order with a few min in between adding the next veggie: onion, broccoli, snap pees, bell pepper.

Step 10: Take 1 cup of water out of your boiling water and add it to a small bowl, add the contents of the second dry sauce pack to the bowl and mix. Once mixed add to the veggie frying pan.

Step 11: Add the stir-fry noodles to the remaining boiling water.


Step 12: Drain noodle and serve


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