kewl take-out/eat-in oriental stir fry

I’m a huge fan of ordering in… Trust me, I’ve been in that boat! The inspiration for this recipe centers on lightening up a classic, being your own stir-fry master at the wok-helm, and, speaking of boats… sailing all the way to the Orient with each delicious bite! -Reed

what you need:

• 1 lb white meat chicken breast, sliced into medium chunks
• 1 cup shiitake mushrooms, stems removed and discarded and caps sliced into strips
• 1/2 cup sliced bok choy (KewlTip: To slice the bok choy, first remove and discard its tender, leafy-green sections. Cut the crispy, celery-like white flesh of the root into crescents.)
• 1/2 cup julienned yellow bell pepper slices
• 1/2 cup julienned red bell pepper slices
• 1/2 cup shredded matchstick carrots
• 1/2 cup sliced water chestnuts (KewlTip: Pick these up pre-sliced and canned in the supermarket! Drain, and you’re ready to go!)
• 1/2 cup baby corn
• 1/2 cup snow peas
• 1/2 cup coarsely chopped fresh cilantro, plus more for garnish
• 1/4 cup coarsely chopped toasted cashews, optional for garnish
(KewlTip: To toast fresh cashews, simply add to a dry sauté pan without oil and set over medium heat. Stirring occasionally, cook 5 minutes, or until the nuts are slightly brown, and the delicious fragrance
is intense!)
• 1 full recipe (2 cups) Kewl Ginger & Lemongrass “Special Sauce” (KewlTip: Find the recipe for this delicious, bright, citrusy sauce that’s quickly whipped up in the food processor below!)
• 1 (8-oz.) box 100% wholegrain udon noodles
• sea salt, to taste
• freshly ground black pepper, to taste
• canola oil, for stir-frying

what to do:

1. In a plastic, zip-top bag set in a glass bowl or baking dish, marinate the chicken chunks in 1 cup of the “Special Sauce” for 20 minutes in refrigerator.
2. Meanwhile, heat a large wok. If using a stovetop wok, set over medium high to high heat. If using an electric wok, set to the same temperature.

3. After the chicken has marinated, remove from refrigerator. Add roughly 1 tablespoon canola oil to the wok, followed by chicken and roughly half of the marinade contained in the bag. Carefully and frequently stir with a heatproof silicone spatula or similar tool for approximately 5-7 minutes, or until the meat is completely cooked through and slightly firm, but not tough.
4. While the chicken is cooking, set a large pot of hot water over high heat, and bring to a boil. Add the udon noodles, and cook until slightly al dente, about 10 to 12 minutes.
5. Remove chicken from wok to a heatproof dish when done cooking. Add more canola oil (about 1 tablespoon) to the wok, if necessary. Add all of the vegetables – the mushrooms, bok choy, bell peppers, carrots, water chestnuts, baby corn, and snow peas – followed by the remaining 1 cup of “Special Sauce.” Stir often, cooking for 3-4 minutes, or until the vegetables are crisp-tender and brightly colored, and the sauce has reduced and thickened. Stir in the 1/2 cup of cilantro, and cook an additional 30 seconds. Remove to a heatproof dish.
6. Serve among four dishes. Equally divide the noodles among each dish, followed by the vegetables, and, finally, the chicken (about 1/4 lb each). Garnish with additional cilantro and toasted cashews, if desired.
7. Serve and enjoy!

Makes 4 servings.

kewl ginger & lemongrass “special sauce”

what you need:

• 3/4 cup rice vinegar
• 1/2 cup low-sodium soy sauce
• 1 tablespoon + 1 teaspoon canola oil
• 1/4 cup + 2 tablespoons roughly chopped fresh lemongrass stalks
• 1/4 cup peeled, coarsely chopped fresh ginger root
• 1 tablespoon + 1 teaspoon coarsely chopped fresh garlic
• 1/4 teaspoon sea salt

what to do:

1. In a food processor, combine all ingredients.
2. Pulse 2 minutes, or until all ingredients are thoroughly chopped and evenly combined, and the sauce is completely smooth.

Makes 2 cups.