14 July 2012

Broccoli Slaw Stir Fry

I think my father-in-law has been waiting for me to post this recipe... so here it goes!  Doug and I have made this Broccoli Slaw Stir Fry quite a few times now and it really hits the spot. The best part?  It really isn't that sinful!  Instead of loads of fried rice or tons of noodles, this recipe replaces that with a package of broccoli slaw.  I guess you can make your own thinly sliced broccoli slaw, but it is so easy and cheap to just buy the pre-packaged stuff!  I'm all about ease and anything that helps with the city-livin' budget!

Whenever I make stir fry, I always call my dad.  Here's how it normally goes down...
Dad: "Hola Rebecca!"
Me: "Hey Daddio! I'm making stir fry and thought I'd give you a call."
Dad: "Oh, that's so nice!"  

Hahah Love you Dad! Thanks for the wok, for teaching me the basic techniques of your awesome stir fry recipes and for always making me smile! :)

Broccoli Slaw Stir Fry
(Adapted from the Realistic Nutritionist)
Yield: 4-5 Servings

2 Tbsp. Canola Oil
1 Onion, chopped
2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 Red Bell Pepper, chopped
4 oz. Soba Noodles
10 oz. of Broccoli Slaw (if your bag contains a little more, that is okay too)
4 Garlic Cloves, minced
1 tsp. Crushed Red Pepper
1 Tbsp. Sriracha Sauce
2 Tbsp. Reduced Sodium Soy Sauce
1 Tbsp. Rice Vinegar
1 Tbsp. Hoisin Sauce
1 tsp. Sesame Oil
2 tsp. Water mixed with 2 tsp. Corn Starch
Optional Garnishes: Chopped Peanuts, Lime Wedges, Fresh Cilantro

Heat 1 Tbsp. Oil in a large nonstick wok on medium-high heat.  Add the onions and cook for 3 minutes.  Next, add the chicken and red bell peppers; cook until chicken is golden brown (about 7 minutes).  Remove from pan and set aside in a medium bowl for later use. 

At this point, you will want to boil your soba noodles in a large pot of water according to the directions on the package.  Undercook them by one minute; drain and set aside.

Meanwhile, heat second tablespoon of canola oil in the same wok over medium-high heat.  Add the broccoli slaw and garlic; cook until tender (about 5 minutes).  Add the red pepper flakes and Sriracha sauce; heat for another 2 minutes.  In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, sesame oil and corn starch/water mixture.  Add it to the wok, along with the chicken and cooked noodles.  Stir gently and heat for another 2 minutes.  Serve with chopsticks and additional Sriracha or red pepper flakes!

1 comment:

  1. Dad loves your post!!! He always has been great with the stir fry dishes. Hmmm...maybe dinner tomorrow night??? Loves!