Sweet and Spicy!

Asian rice noodle stir fry

1- 14oz container of fresh rice noodles- trader joes,cook as directed.

2 chicken breasts cut into cubes

Marinade for chicken

2 tablespoons General Tsao stir fry sauce- Trader Joes

1 tablespoon garlic chili paste

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon sriracha sauce

Vegetable mixture

A few handfuls of veggie slaw- this is premixed in small bags at the grocery store. It is a mixture of carrots, broccoli and cauliflower or cabbage

3 bell peppers chopped

1 broccoli crown chopped fine

1 small red onion chopped fine

2 baby bok choy chopped

2 tablespoons fresh chopped basil

2 green onions chopped- for garnish

wasabi sauce(a spicy topping)

1. cut chicken breasts into cubes. Toss the chicken with the marinade: garlic chili paste, sesame oil, soy sauce and Tsao stir fry sauce. A tablespoon or so of each. let sit for a short time to marinade or longer if you can.

2. Heat a pan with a little oil. Toss the chicken into the pan cook about 10 min or until chicken is done and has reached internal temp of 165.

3. The rice noodles cook for 5-7 minutes so you can boil the water while the chicken is cooking and then cook the noodles as directed.
4. In a separate pan heat a little sesame oil. toss all the veggies in except the green onion and basil. Saute until done to your liking.

5. Place a handful of rice noodles in a bowl drizzle a little of the tsao sauce over the noodles, then add veggies and top with the chicken. Sprinkle some green onion, fresh basil,and wasabi sauce. If you like a little extra spice also drizzle some sriracha sauce on top.