Now, I know what you’re thinking….what’s so “allergy-free” about stir-fry? When would a basic chicken stir-fry ever contain milk or egg?? But, the truth is, it could ! Well…it could contain egg, if you used a pasta that contains egg. So, I decided to add this recipe to the collection since we have to use an egg-free pasta in our house. Which, by the way, you’d be surprised how hard it is to find a pasta that either doesn’t contain egg, or isn’t prepared on shared equipment.
This recipe is soooo easy, and I have to give my momma credit for this really. I grew up eating this dish, and now make it for my family. It’s very versatile, you can add whichever meat and veggies you want. Just make sure the cuts of meat are thin and boneless…for faster cooking. It’s easy, and truly delicious. Much better than take-out, in my opinion. And you can have it on the table, in…30 minutes…Tops!
Chicken Stir-fry w/ Pasta-serves 4
- Pasta (we use Lowe’s brand Organic Angel Hair Pasta, and it has been safe for us)
- Chicken tenderloins (think 3 per person)
- 1 bag of frozen stir-fry vegetables
- Soy sauce ( to taste)
- Garlic powder (to taste)
- Black pepper (to taste)
- Just a bit of water
- Just a bit of oil
Here we go…
Cook pasta, drain and set aside. Season chicken with garlic powder, and black pepper to taste. Cook in a little oil over medium high heat. Just until cooked through and no longer pink. Remove from pan, slice into bite-sized pieces and set a side. In same pan, add a little more oil, and your vegetables. Quickly stir-fry them on medium-high heat stirring often just until no longer frozen and still firm. Remove from pan and set aside. Now add your chicken back to the pan and add soy sauce and water. The amount depends on how rich you want your sauce to be. I add about 5 tablespoons of soy sauce to about 1/4 cup of water. Boil this on medium-high heat just until it reduces a bit. Now add your veggies and pasta and turn off the heat. Voila ! Enjoy!