Tonight I was in the mood for something Asian with noodles. I was thinking something like Pad Thai, but instead I found a recipe in a cookbook called “SIMPLY COLORADO” that my sister-in-law Sarah gave to me a long time ago. Of course I tweeked it a bit, based on what I had in the house. I swapped out snap peas for carrots, used yellow sweet pepper, added some red jalapeno pepper to give it a slight spicy kick.
Instead of brown rice, I used spaghetti noodles (since I didn’t have rice noodles).
3/4 # boneless, skinless chicken breast, cut into cubes
1 T oil
Bunch of snap peas (or carrots, or other veggie(s) you have on hand)
1 Jalapeno pepper chopped into small bits
Pineapple rings (I used 2), cut into small chunks
1 T cornstarch
1/8 cup low sodium soy sauce
3T brown sugar
1/2 teaspoon ginger
I used my wok to make this dish, but you could certainly use any sort of large pan you have on hand.
Cook noodles (or rice) according to package directions.
In a wok, heat oil and brown the chicken until cooked through.
Combine cornstarch, soy sauce, brown sugar, vinegar and ginger, mix well and add to wok. bring to a boil stirring constantly (the sauce will thicken up quickly). If the sauce gets too thick, add some water to thin it out a bit. If you put in too much water, don’t worry, just cook until the sauce thickens up some more.
Serve over hot noodles. Sprinkle with toasted sesame seeds.