Chicken Stir Fry

I know. Easter is a few days away. So why not traditional Easter recipes? Sorry folks. Helen is still doing Atkins, and while she shared a potluck recipe since SCL was commenting about potlucks, her heart isn't in sharing carbs with you just yet. She hopes you enjoy the stir fry chicken.

Chicken Stir Fry
You will need:
2 boneless skinless chicken breasts
1 egg
1/2 teaspoon of cornstarch
about 3 tablespoons of oil
1 teaspoon of chopped ginger
1 teaspoon of chopped garlic
pea pods
water chestnuts
baby corn
1/2 cup of stir fry sauce (purchased, not homemade)

Cut 2 boneless skinless chicken breasts into tin slices and stir in 1 egg white and 1/2 teaspoon of cornstarch. Mix well.
Heat 3 tablespoons of oil over medium heat in a skillet. Add 1 teaspoon of chopped ginger and 1 teaspoon of chopped garlic.
Then add the chicken. Stir for 30 seconds and add 1/3 cup of pea pods, 1/4 cup of water chestnuts, and 1/2 cup of baby corn. Stir fry until the chicken is no longer pink. Then add stir fry sauce. Stir fry for about one minute.


P.S. If you were hoping for a ham recipe, Helen's only secret is baking it in a can of ginger ale (remember to pour it out of the can), and baste with the juices every so often. This year, Sherri at Everything In Moderation. has inspired Helen with her crock pot recipe to try the ginger ale in a crock pot instead of basting it in an oven. Let's wish her luck, and check out Sherri's blog as well. Let her know Helen sent you in her comment section. Then Helen can possibly win cool prizes. Hey, if you comment, it could be you winning instead. You never know unless you try.

Ramen Noodle Beef Toss

Since Annie brought up Church in her last post, I thought I would take the opportunity to mention I am Catholic. Why is that significant? Because I need to confess: I got this recipe from a Church cookbook from when I was a kid, and I tweaked it a bit to my family's liking. (Yeah, if you think I am cheating Annie, I understand if you want to delete this, but I will move it to my blog. This recipe turns out to good not to share.) It kind of remind me of Jop Chae (Korean beef lomein).
Ramen Noodle Beef Toss
1 lb. lean ground beef
2 T soy sauce
2 pkg. Instant Ramen noodles (Oriental Flavor works best, but I couldn't find a stock photo of it)
2 c. of frozen Asian vegetable mixture
1/8 teaspoon of ground ginger
2 c. of water
2 T. of sliced green onion

Brown beef over medium heat in a nonstick skillet sprayed with cooking spray. This should take about 8 to 10 minutes. Remove the beef from the skillet after the meat is browned into a large bowl. Mix the soy sauce and one of the seasoning packets from the Ramen into the ground meat. In the same skillet, combine water, vegetables, noodles (broken into several pieces), ginger, and the left over seasoning packet. Bring it to a boil, then reduce heat. Simmer for 3 minutes, or until noodles are tender, stirring occasionally. Return beef to skillet, and heat thoroughly. Stir in green onion before serving.