Recipe from the pantry: Chicken with cellophane noodles

No posts this week for a couple reasons: It's been a busy work week so no fun dinners out. Plus the nights I did get out this week were dinners at repeat restaurants so I didn't bother blogging about the same dishes. After getting home from work tonight, I decided to raid the pantry for dinner ideas. Chicken in the fridge, check. Condiments in the pantry, check. Cans of veggies, check. I decided to make chicken with cellophane noodles. It's light, quick & easy and packs in loads of proteins and flavor. Personally, I like to load my dish up with canned veggies and less with the noodles and chicken, but you can adjust this recipe depending on what you're craving at the time. You can also substitute chicken with ground meat (use 1/2 lb) if that is what's in your freezer.

Ingredients, either from the freezer or pantry

Saute ingredients in a pan or wok

Chicken with cellophane noodles Recipe

4-6 oz glass noodles
Non stick cooking spray (or 1 tsp vegetable oil)
3 cloves garlic, minced
1 chicken breast, cut into cubes
1 cup of veggies each (e.g. bamboo shoots, mushrooms, corn, broccoli, bell peppers etc)
1/4 cup vegetable stock
3 tbsp soy sauce
1 tbsp fish sauce
2 tsp Sriracha (or 2-3 dashes red pepper flakes)
Salt to taste

Soak noodles in a bowl of water for 20 minutes, or until soft.
Spray sauté pan with oil and heat over medium-high heat. Sauté garlic, then add chicken and cook for about 3 minutes. Set aside to cool.
Add canned vegetables and brown, about 3 minutes. Set aside with chicken.
Place broth in pan over medium-high to high heat. Bring to a boil. Add all other sauce ingredients, cooked chicken and vegetables. Mix well and turn heat down to medium. Cover and simmer for 10 minutes, or until chicken is cooked.
Add the noodles and salt, and continue to cook until most of the liquids have evaporated, 1-2 minutes.
Serve and enjoy

2-3 servings