By Dane Feldman
Photos by Dane Feldman.
It may be June, but afternoon thunderstorms render grilling out of the question at least once a week. It’s best to be prepared to cook inside on the days that rain is likely. Instead of moping, I choose these days to throw together something simple that still feels elaborate.
Stir fry is the perfect dish for such a non-occasion. It’s easy to modify, tastes great, and will get your mind off of the grill.
What you’ll need:
2 chicken breasts, cubed
4 oz bok choy, chopped
3 oz white mushrooms, chopped
3 oz sprouts
2 scallions, chopped
1/2 habanero pepper, seeds removed, chopped
8 oz udon noodles
1 1/2 tbsp teriyaki sauce
1 tsp garlic, minced
1/2 tsp soy sauce
Szechuan spicy sauce
Saute the chicken and garlic in olive oil until the chicken is cooked through. Set the chicken aside and wash the pan.
Then, saute the bok choy, mushrooms, pepper, and scallion in olive oil. Add the teriyaki sauce and soy sauce.
In a separate pan, cook the noodles.
When the noodles are almost finished cooking, add the chicken and sprouts to the vegetables. Stir and add the noodles. Pour in some Szechuan spicy sauce, stir to combine, and serve in bowls.