Sesame Chicken

Jacqueline and I went to the store tonight and just started randomly grabbing vegetables that made pretty colors. I wasn't sure at first what we would do with them, but we figured it out. We made a stir-fry. She had fun helping pick out the produce, scan everything in the self check line, cutting up the bounty and then cooking it with me. It was a good time.

Sesame Chicken
1 lb of thin chicken breast
1 green bell pepper
1 carrot
1 yellow squash
1 anaheim chili pepper
1/3 of small red onion
1 clove of garlic
Rice Noodles
Soy Sauce
Sesame Oil
Rice Vinegar
Salt
Pepper
Savory Seasoning (some random seasoning in the spice rack)
New Mexico Red Chili Powder
Sesame Seeds

First, start soaking the rice noodles in hot water. They need a few minutes to soften up. We then diced everything else that was produce or meat. Saute the chicken in sesame oil over high heat with some salt, savory seasoning and chili powder. When the chicken starts to brown, add all of the vegetables and continue to saute, stirring frequently. Add salt and pepper to taste. When the chicken is cooked, add soy sauce and rice vinegar until there is a slight broth in the bottom of the pan. Allow this sauce to permeate and coat all of the pan contents. Just prior to finishing, drain the water off of the noodles and then add to the pan and stir. The noodles should turn brown as they attract the sauce from the pan. We sprinkled sesame seeds on top for a nice little touch.

It turned out to be a nice, quick, healthy meal that Jacqueline and I could do together. That makes it more fun too. We had some left-overs, so hopefully Andrea will get to sample some when she gets here on Sunday. Jacqueline did say that we didn't really need the noodles, but they tasted good too.