One Recipe, Two Meals: Chicken Stir-Fry

Step 1

Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside. 

Step 2

Add the thawed veggies to the pan to simply warm through. 

Step 3

In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles. 

Step 4

At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too. 

Step 5

Now let's continue on for our adult mouth holes. 

Step 6

Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color. 

Step 7

Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat. 

Step 8

Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds!