February 22nd, 2012

Chicken and Broccoli Stir-fry

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Ever have one of those days when your to-do list gets longer as the day goes on rather than shorter, like you think it would.  I have those days and then all of a sudden I look at the clock and it is already 5.  Kids are starting to come in and ask what is for dinner and I am thinking seriously why are you asking me about dinner right now, because I have no idea.  Well…I was on Pinterest last night and saw this picture and it totally made me laugh because I am “that mom” some nights.  (I tried to find the original source of this picture and couldn’t find it anywhere.  So, I am not claiming this as my own I just don’t know where to link back to.)

This stir-fry comes together pretty quickly and what kid doesn’t love noodles. This dinner is great for those nights when you feel like this poor woman pictured above.  😉   I love having noodles instead of rice; it is a nice change from your traditional stir-fry.   There is a little bit of a kick from the pepper flakes, so if can add more if you like or completely leave them out.  My kids ate it and they are not big fans of anything spicy.

Chicken and Broccoli Stir-fry


8 ounces linguine
3/4 cup chicken broth
4 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 teaspoon ground ginger
2 tablespoons canola oil, divided
1 pound boneless, skinless chicken tenderloins, cut into strips
3 cloves garlic, minced
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips (I used a peeler to make long strips)


Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, vinegar, honey, pepper, ginger and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil and garlic; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve.

*Slightly adapted from wholefoodsmarket.com

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