This is a recipe that can be made a various amount of ways. It's a recipe that my baby daughter loves and it blows my mind, since it is half veggies. Let's get started. When I make this dish, I never make it the same way* and never measure my sauces, so these are good estimates.
Ingredients:
- 2 cups of cooked chicken (I like to oven bake mine)
- 12-16 oz package of vermicelli
- 1 clove of garlic (diced)
- 1 medium onion (diced)
- 5 or 6 mushrooms (diced)
- 2 cups of Kale (diced)
- 2 tablespoons vegetable oil
- 1/3 cup of sesame oil
- 1/3 cup of soy sauce
Directions:
- Cook chicken and set aside to cool. Cook vermicelli according to the package. Set vermicelli aside to cool with chicken.
- In a large pan or wok, add vegetable oil, onions and garlic. Cook on medium heat until onions start to caramilize.
- Add chicken, put half of soy sauce and sesame oil in the pan. Stir for 1 minute.
- Add mushrooms, kale, and vermicelli. Put rest of soy sauce and sesame oil in pan. Stir entire mixture and let cook for 7-10 minutes on medium heat, or until kale has good color and crispness.
*You can substitute kale and mushrooms with any 2 veggies you want. Snap peas, carrots, brocolli, etc.
