Yummy Yummy Stir Fry

Chicken (2 breasts) [or tofu or other meat]
Ramen Noodles (1 package)
Broccoli, chopped into small florets (Small crown)
Onion, cut into large chunks (1/2 onion)
Leek, thinly sliced (1 small or medium, white part only)
Cornstarch (1 tbsp)
Sugar (1 1/2 tbsps)
Vinegar (1 tbsp)
Soy Sauce (1 tbsp)
Kung Pao sauce (1 tbsp) [I use Lee Kum Kee brand]
Garlic Salt

Chop all your veggies. While you’re chopping defrost your chicken in the microwave. When you’re done chopping the veggies, steam the broccoli and the carrots using your preferred method (I think microwave is easiest). Put your ramen noodles in some boiling water and let them soak until you’re ready for them. Slice the defrosted chicken breasts and put them in a frying pan or wok along with the onion and 2 tbsps of oil. Fry on high heat until chicken is browned and onions somewhat fried. Remove pan from heat.

Mix up sauce by adding cornstarch to 2 tablespoons water. Dissolve gently, then add vinegar, soy sauce, kung pao sauce, sugar and garlic salt. Adjust to taste.

Add sauce to chicken and onion pan along with steamed veggies, leeks, and drained ramen noodles. Cook at medium-low heat until sauce thickens.

I’ve done lots of stir fry experimentation (I like them as inauthentic as possible) and this is the yummy yummiest.

Apple Cranberry Fruit Compote

Apples, peeled, diced
Cranberries, frozen, sliced, seeded
Lemon Juice
Sugar (approx. 4 tbsps)
Water (at least 1/3 cup)
Cornstarch
Cinnamon
Nutmeg

Place the apples in a pot with lemon juice and cook until tender on medium heat. Set aside. Place cranberries and sugar in pot on medium-low heat and cook until sugar is dissolved. Add water (add more if you want the compote to be more syrupy). Mix up some cornstarch and cold water and add it to the pot. Heat until cornstarch thickens. Add cinnamon and nutmeg to taste. Final result will look prettier if you add red food colouring, but it’s tasty either way!

Inspired by: Hungryman