1 package of Yakisoba Noodles
3 Tablespoons Oil (canola or peanut)
2 chicken breasts, cubed in 1” pieces
salt and pepper to taste
1 cup crimini mushrooms
1 bundle broccolini florets, stalks removed, or broccoli florets
1 cup matchsticks carrots
1 cup chopped red bell peppers
2 baby bok choy, end removed and quartered
length wise
2 green onions, minced for garnish
1 tablespoon sesame seeds for garnish
For The Sauce
1/2 cup low sodium soy sauce or tamari
1/4 tablespoon brown sugar
1/4 teaspoon ground ginger
1 teaspoon minced garlic, about 1 clove
2 tablespoons cornstarch
Heat a seasoned cast iron skillet over high heat.
We prefer cast iron for the great flavour it lends to
meals unlike nonstick which doesn’t allow the
juices to caramelize at the bottom of the pan. Add 1 tablespoon of the oil and heat until
simmering. Add the chicken and season with a
pinch of salt and pepper. Turn the heat down to
medium and cook, stirring occasionally until the
chicken is cooked through, about 4 minutes.
Only got 15 minutes to whip together a fresh and
yummy dinner? Try this quick and easy 15 minute
chicken stir fry.