Stir Fry

Read any magazine and they will tell you that stir fry is the quickest and easiest way to use up the leftovers in your fridge. This is a complete lie. Unless you somehow have all the needed pre-sliced veggies, prepared chicken, rice and other fixings you will be prepping for at least 15 minutes before you begin cooking! Luckily I did happen to have some left over rotisserie chicken to use, but the veggies, well they take a while to chop up! Creating same sized pieces tends to relax me after a hectic day, something I am sure I am alone in. So if you have some free time handy this is a wonderful dish to make!

Glistening soy goodness!

Stir Fry
serves 3-4

Ingredients
1lb cooked Chicken or leftover meat from a Rotisserie chicken, shredded
1 Red Bell Pepper, julienned
1/2 medium Sweet Onion, julienned
2 stalks Celery, julienned
1-2 medium Carrots, julienned
1/2 box Mushrooms, sliced
3 cloves Garlic, minced
1 Tbsp Canola or Vegetable Oil
1 pinch Red Pepper Flake
1 tsp freshly grated Ginger
1/4 cup Sesame garlic Asian sauce (I used Simply Enjoy, from Stop & Shop)
1/2 package Stir Fry Noodles
Sesame Seeds for garnish

In a wok or skillet heat 1 Tablespoon over medium-high heat, add all julienned vegetables and red pepper flake cook until tender crisp, or done to your liking. Add ginger, garlic, mushrooms, and cooked chicken, heat through. Add sauce and toss to coat. Serve over stir fry noodles or rice and garnish with toasted sesame seeds.