Recipe: Chicken-Veggie Stir-Fry | Kids VT | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Recipe: Chicken-Veggie Stir-Fry 

When I was growing up, we ate what we were served. If we really couldn't eat it, we were welcome to take a bowl of cereal to our room after everyone else was done with dinner.

Lately I've been in homes where the children and the parents eat completely different meals. The parents cater to kids' every food whim, and I don't feel that's a good thing.

There aren't many foods that I dislike, and I thank my mother for putting an eclectic array of dinners on the table. Her only rule was to "try a taste," so we did that without being told. She knew that most food is palatable, even to children, and one taste would convince us of that.

When we don't want to try something new, it's usually because of a preconceived notion that something is going to taste "yucky" and not because of any actual experience with it.

This stir-fry might look a little scary to kids who don't like vegetables, but it's delicious, nutritious and easy to make.

About the ramen noodles: I'm not suggesting serving the packaged ramen noodles as directed. But as an ingredient, they're very useful. Just about everyone loves them, they cook in three minutes, and they're incredibly inexpensive. They might even help you convince your kids to taste the veggies.

CHICKEN-VEGGIE STIR-FRY

1 tablespoon cooking oil

1-1/4 pounds boneless, skinless chicken breasts, cut in strips or cubes

1 12-ounce package frozen stir-fry vegetables

3/4 cup soy sauce

2 tablespoons hoisin sauce (available in Asian section of grocery store) or catsup

1 tablespoon fresh lemon juice or cider vinegar

1-2 tablespoons pure maple syrup

3/4 cup chicken broth or water

3 packages ramen noodles, broken up (reserve seasoning for other use)

2 tablespoons dry sherry or water

1 tablespoon cornstarch

1 teaspoon toasted sesame oil (available in Asian section of grocery store)

Directions

In a one-quart pot, bring to a boil the water for cooking the noodles. Keep covered, at a simmer, until step 5.

Heat the oil in a wok or 12-inch skillet. Add the chicken pieces and cook until no longer pink.

Add the frozen vegetables and toss together with the chicken.

Add the soy sauce, hoisin sauce, lemon juice, maple syrup and broth. Mix and bring to a boil. Reduce heat, cover and simmer about five minutes.

Place the ramen noodles in the boiling water and stir a little to get them all into the water. Let boil for three minutes, or as directed on the package.

While the noodles cook, mix the sherry and cornstarch in a small glass. Pour the mixture into the wok, stir to combine, and cook about one minute, until clear.

Add the sesame oil to the vegetable mixture.

Drain the noodles and place in a large serving bowl or on individual plates. Top with the stir-fry.

Kristina Creighton is a former restaurant owner and the author of Kristina's Kitchen Cookbook and The Practical Palate Cookbook. She lives in Granville, Vt.

Serves 6

Cooking Time: 30 minutes

There are several commercial stir-fry vegetable blends in the freezer case at the grocery store, but you can certainly use fresh veggies that you cut up yourself. If you go that route, stir-fry the chicken, remove it to a bowl, then stir-fry the fresh veggies for about two minutes. Add the chicken back to the pan and continue.

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Kristina Creighton

Kristina Creighton

Bio:
Kristina Creighton is a former restaurant owner and the author of Kristina's Kitchen Cookbook and the Practical Palate Cookbook. She lives in Granville.

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation