Chicken Fried Rice, Take 2

I am totally a quote person! Absolutely love them! In fact, I have a whole Pinterest board dedicated to quotes that I love. And so I wanted to share with you some favorites of mine:

"The trouble is, you think you have time." -- Buddha

"Some people come in your life as blessings. Some come in your life as lessons." -- Mother Teressa

"In life we cannot always do great things. But we can do small things with great love." -- Mother Teressa

"My religion is very simple, my religion is kindness." --Dalai Lama

"Sometimes you need crazy."

"It's not our job to toughen our children up to face a cruel and heartless world. It's our job to raise children who will make the world a little less cruel and heartless." -- L.R. Knost

"When someone else's happiness is your happiness, that is love." -- Lana Del Rey

"Forgive others not because they deserve forgiveness, but because you deserve peace."

"Everybody is a genius, but if you judge a fish by its ability to climb a tree, it will live its whole life believing that it is stupid." --Albert Einstein

Since my last post, my glasses have come in! But since I hate selfies (which has really just grown since my rant) and maybe ::cough:: am too lazy to put on make up ;) I will wait till tomorrow for the hubby to take pictures of my new "look." ::Crossing my fingers:: that everyone will like it. I haven't even sent a picture to my sister! And though it is helping, my eyes are still adjusting to wearing glasses. It's a weird feeling (like always looking out of a window)-- but the hubby told me that it is normal-- and I just have to give it some time to get used to. I still feel like my eyes are "straining" or "adjusting" but reading and being on the computer is clearer. Lucky thing I took a break and went to Bahama Buck's again! I tried more sour flavors...I love sour flavors!!! I tried super sour red raspberry and super sour pink lemonade! yum!

I have made Chicken Fried Rice before. But I was not totally in love with how it turned out. Though, I did not take down the post, just in case, someone else was totally in love with it. Do not get me wrong-- it was yummy but this recipe is more a perfection of what was already great:) Plus, I really love fried rice! And who can really have too much of it?! Being a food blogger, I try hard not to remake any recipes, but sometimes it just cannot be helped; for 3 main reasons: it was too yummy not to make again, I was not 100% in love with the original recpie, and/or I cringed at how I took pictures of my earlier recipes. And in this case, it was the latter two. I was super happy with how this re-take recipe came out! Really delicious! It was super simple (it only required 1 pan!), though had a few more steps involved (i.e., and by steps I mean plates ;). And....it had lots of left overs, which means I can now focus on making more important things... DESSERT :)

CHICKEN FRIED RICE, TAKE 2

Adapted from Rachel Shultz

INGREDIENTS

Olive oil for cooking
1 1/2 large chicken breasts, sliced into strips
1 c. diced onions

2 green onions, diced (optional)
1 c. frozen peas and carrots, thawed
6 large eggs, whisked
3 tbsp. sesame oil
1 tbsp. minced garlic
4 c. cooked rice
1/4-1/3 c. soy sauce
Salt and pepper

DIRECTIONS

This recipe only requires the use of one large skillet or wok. Just wipe down the wok with a paper towel after making each component. You will see what I am talking about below:
 
Heat 1 tbsp. of olive oil in a large wok over medium heat, cook chicken breasts until crisp and golden on the outside (and cooked through on the inside). Set aside on a plate.

[wipe down wok] Again, heat another tbsp. of olive oil in the same large wok over medium heat. Saute onion until translucent. Then add in peas and carrots, stir frying until warm and tender. Set aside on another plate.

[wipe down wok] Then heat a little bit of olive oil, just enough to coat the bottom of the wok, over medium-low heat. Pour eggs into wok and scramble until light and fluffy. Set aside on a plate. (do not worry-- this is the last plate you'll need besides the one you will be eating on).

[wipe down wok] Almost there-- in the wok heat up the sesame oil over medium heat. Add in minced garlic, and cook until fragrant and slightly browned. If you like green onions like I do, add 2 shallots in with the garlic. Using a spatula fold in rice into the sesame oil, garlic mixture. Continue "frying" the rice for 3-5 minutes. Once the rice is well coated in the sesame oil,  drizzle soy sauce over rice and continue to fold in until rice is well coated. Start with 1/4 c.-- if desired taste/color is not achieved, add additional soy sauce one tbsp. at a time. Then fold in peas and carrots, eggs, and chicken-- one at a time--until evenly distributed throughout rice. Finally add in salt and pepper to taste.

Enjoy,
Chika

Crockpot Orange Chicken

I was attempting to have April become 30 days of recipes :/ That failed fast ;) Yesterday was actually quite eventful- I had my day planned well since we were going head off to San Antonio to see the Vipsho (that is what I call my sister and brother-in-law because their names fuses so well ;). I had to go to school in the morning to teach and get a few things done on campus but the plan was to head home, pack, get Ninja ready (because Justin and Luke said they could watch him) and hit the road BUT I "lost" my iPhone. I say "lost" because I truly thought I left my phone in the lecture hall I was teaching in, so I was in panic mode. But after 1 hour I discovered my phone was in an office I swore I never went into (but hey I found it).

By the time I got home, I was exhausted- I think having a week of very little sleep- just hit me. So I took a nap. When I woke up- I suddenly got it in my head to tidy up a bit--so I did that. Long story short: the hubby and I did not get to San Antonio till around 930pm. And once we got here, we ate dinner with the Vipsho right away and then went to Howl at the Moon. I really love dueling piano bars! And when we came back to the hotel- I may have fallen asleep again....

Today began our food crawl with the Vipsho. I really need to do more sight seeing ;) But I have already been to San Antonio twice before- when I walked the River Walk and went to the Alamo. First thing we went to was a restaurant called the County Line--for some Texas BBQ (I think sometimes people say Tejas BBQ ;). If you remember- the hubby and I tried KC BBQ when we went to visit for Thanksgiving this past year and were quite disappointed. I told the Vipsho that they had to try Texas BBQ and would easily see why its better. Well I think I easily won that battle because even my sister said how good the meat taste :)

I then wanted to visit some cupcakeries to kill some time, because in the afternoon-evening the Vipsho was heading off to a basketball game. My brother-in-law is a HUGE Spurs fan. Actually he is just a HUGE sports fan, but his favorite basketball team is the Spurs and it's funny because he looks like Tony Parker. Anywhoo we ended up going to three: Kate's Frosting, Cupcake Couture (not related to the one in College Station) and Bird Bakery (a very hipster cupcake spot). Sad story: we were in a rush to get back since they had to go to the game, so I told myself I would photograph the cupcakes when I got home. But I forgot I lent my camera to them for the game and did not realize I had no camera for my cupcakes until I got to the hotel room :/ #cupcakepicturefail.

Wow that was a long post! Let go to cooking- here is an Orange Chicken recipe that I saw on a lot of food blogs that I like to follow. I was really excited when I saw it. BUT here is my note: I thought the sauce tasted great and Justin ate it up, the hubby on the other hand did not like it! I was a bit in horror because this is the first time he told me he did not like something I made and did not eat it! And yet I was so proud because I think it turned out great! After some talking, reading comments on the blogs I found this recipe on and help from Justin this is what we came up with: the orange chicken has a very "zesty" taste- if you do not like the taste of orange zest then you probably will not like this recipe. OR if you have an aversion from orange juice concentrate (like the hubby)- you will not like the taste of this recipe. If you have no issues with either- you are going to love it! 

CROCKPOT ORANGE CHICKEN

Adapted from A Year of Slow Cooking and Six Sister's Stuff 

INGREDIENTS

FOR THE CHICKEN

4 chicken breasts cut into small chunks

1/2 c. flour

olive oil

FOR THE SAUCE

1/2 tbsp. salt

1 tsp. balsamic vinegar

3 tbsp. ketchup

6 oz. orange juice concentrate (1/2 can), thawed

4 tbsp. brown sugar

DIRECTIONS

For the Chicken:

Put chicken and flour in a large ziplock freezer bag and shake well to coat chicken with flour. Then, in a large skillet or wok, heat olive oil over medium heat. Once heated, brown the chicken on all sides. The chicken does not have to cook through- the goal is to just brown the chicken to create a "crunchy" exterior that orange chicken has-- so just sear it to get the flour to stick and create a nice coating. Once the chicken has browned and you have a nice coating- place the chicken in a large crockpot. 

For the Sauce:

In a medium bowl, whisk together salt, vinegar, ketchup, orange juice concentrate, and brown sugar until you have a thick sauce. 

Pour sauce over chicken and toss gingerly to make sure all chicken pieces are covered with sauce. Cook on high for 2-3 hours or on low for 5-6 hours. Serve over rice. 

Enjoy,

Chika

Five Minute Miso Crusted Fish

Tomorrow I will be flying off to Boston--yes Boston on St. Patrick's Day weekend! Now you may be thinking, how exciting, but what I am feeling is :/ I hate drunked crowds.And being someone from California and Texas- I am not used to the cold and do not even have "warm" clothes ...blah... Thankfully, we are flying back Saturday morning- hopefully avoiding the craziness and not staying long enough to freeze ;) My lab is going to Boston for the annual Society for Research on Nicotine and Tobacco. Although I am not my normally excited self about traveling, I am looking forward to doing some sightseeing and of course, cupcakery crawling! I have already warned my labmates about my obsession :)

I am going to this conference and next week Justin will be gone at another conference. He decided, that we needed a get together for Spring Break before our schedules get to crazy. I'm a bit a-social, and so I am glad he gave me that little "nudge" I needed, because I had  a blast! Let me rewind a second. Since I would be gone for 3 nights, I wanted to make some dinners in advance for while I am gone for the hubby. Justin, suggested that we do a potluck dinner like we used to. I thought that was a great idea because I already planned on cooking dinners for the hubby so I just thought of making more, so that Justin and Luke could have some. And- they came to our place, because Ninja had a puppy party to attend. Yes you heard right, puppy party, to of his dog park fur-buddies were turning a year older! Of course we had to go! Ninja enjoyed a delicious pupcake!

My hope is to post while away at Boston- but I am not sure if we have "free" internet at the hotel or maybe the lobby. So, I may be out for the next three days or I may not be. We shall see! Until then, I wanted to share this recipe that my advisor passed along. Luke is a pescetarianism (vegetarian who eats fish)- and since my dishes usually include meat for the carnivore hubby and I- I thought making fish would be a good middle ground. I remembered by advisor talking about this easy-peasy fish recipe that she makes. So I e-mailed her to get a copy for tonight's dinner. Luke really enjoyed it! I have not done many fish recipes so I am glad to add another one. Remember- I used cod for this recipe but my advisor always uses salmon- feel free to use water floats your boat ;)

MISO CRUSTED FISH

Adapted from My Advisor

INGREDIENTS

Preheat Oven to 350F degrees
Makes 4 fillets

1/4 c. packed brown sugar
3.5 tbsp. low-sodium soy sauce
3.5 tsbp. hot water
2 packets of Kikoman's Instant Miso Soup (comes with tofu chunks and nori)
4 (6 oz.) fish fillets (I used cod, but tilapia or salmon would be great substitutes)

DIRECTIONS

In a small bowl whisk together brown sugar, soy sauce, water and miso soup packets. Set aside. Coat baking dish with cooking spray and lay fish in baking dish (evenly distributing). Pour miso sauce over the fish fillets- spreading sauce over the fillets. Cover baking dish with aluminum foil- folding tight around edges (this will keep the fish moist). Bake for 15-20 minutes until fish is flaky. Yup- that easy! :) 5 minutes- prep, and the rest is baking!

Enjoy,
Chika

Singapore Noodles

I realized today that my Instagram and Facebook are consumed by two things: Food and Ninja :) Two things I love dearly [if you are thinking where is the hubby--he's more a behind the scenes, shy guy]! This morning I woke up to almost falling off the bed, because I think Ninja does not realize he is technically a dog-- and it might not be okay for him to hog up the whole bed ;) Ninja is a spread out and take all the room I can dog. He does not realize it is wrong, because I let him get away with it- in fact we just sleep "around" him. Spoiled, is a great word to describe him. But to be fair to Ninja- he's our only baby :) He gets all of our love and attention!

Speaking of Singapore-- the hubby has decided that if we are going to Thailand- we should visit Singapore too! Not going to argue with that! Not only do I want to go to Singapore because I have a friend there that I have not seen since college- but the hubby rarely ever asks for ANYTHING (total opposite of me ;) that I always say yes, if he does actually speak up and say he'd like something. Just like Thailand, Singapore has a lot of wonderful things to see and so much culture to soak in! I wonder if they have cupcakeries in Thailand or Singapore? If they do- I have just got to go so I can review those places-- my cupcakery review page will have gone international! ::crossing my fingers::

Okay-- well I love rice noodles and I really love tofu (fried tofu). I then saw a recipe for Singapore Noodles and I also Googled a few more, to see which parts of each recipe I would like to use. The first recipe I found did not use any meat, so I thought I would just add eggs (which the second recipe included) but then while shopping at the local Asian Market, I found some fried tofu. And since I LOVE fried tofu-- I thought the tofu would be a great addition to this noodle dish and be something different for the hubby and I to try. I enjoy this recipe a lot-- and may have already made it twice since the first time I made it (two weeks ago ;) Which is rare in the household of a food blogger who attempts to make different recipes each time. How dare I make something that cannot turn into a post ;)!

I am now going to pull probably an all nighter filled with dense readings :( Hence, why I wanted to post and do something I enjoy, before I tackle that task :/ off I go...

SINGAPORE NOODLES

Adapted from Budget Bytes and No Recipes

INGREDIENTS

NOODLES
8oz. rice noodles
2 tsp. sesame oil

EGGS
1 tbsp. olive oil
4 eggs

STIR FRY VEGGIES AND TOFU
1 tbsp. olive oil
1 tbsp. garlic
3 green onions, diced
1 package of fried tofu (~13 oz.), cut**
12-16 oz. bag of frozen stir-fry vegetables, thawed/drained

SAUCE
1/2-3/4 c. chicken broth
2 tbsp. hot curry powder
2 tbsp. oyster sauce
1 tbsp. chili garlic sauce*
3 tsp. soy sauce
2 tsp. sriracha sauce*
2 tsp. rice-wine
1 tsp. Worcestershire sauce

*Optional- can exclude or add more to desired taste
**Substitute with protein of choice (I.e., chicken, pork, or remove entirely)

DIRECTIONS

In a large pot, filled with hot water, soak rice noodles for 10-15 minutes (do not cook over heat). The hot water will cook and soften the noodles, without making the noodles too mushy. Once softened, drain excess liquid, rinse in cold water, and return to large pot. Toss noodles with sesame oil. Set aside.

Whisk together the four eggs. Then in a medium skillet heat olive oil over medium heat. Pour eggs into skillet and scramble. Put egg on plate and set aside.

In  a large wok, heat olive oil over medium heat. Add garlic and onion-- saute until fragrant and the garlic is slightly browned, 2-3 minutes. Then add tofu and saute as well, for 5 minutes. Once tofu has slightly caramelized on the outside- add in stir fry vegetables and cook until heated and softened.

In a small bowl combine ingredients for sauce-- chicken broth, curry powder, oyster sauce, chili garlic sauce, soy sauce, sriracha sauce, rice wine and Worcestershire sauce. Add sauce to vegetable-tofu stir fry. And stir for 2 minutes. Add in noodles, using chopsticks or tongs to evenly coat noodles with sauce. Allow excess sauce to be soaked into noodles and/or evaporate slightly. Once this happens, return eggs back into pan and toss with noodles to incorporate.

Enjoy,
Chika

Ramen Style Yakisoba

After we got married, the hubby and I (sadly) did not get to go on a Honeymoon. Completely my fault. You see each year, our lab attends the College on Problem of Drug Dependence. And last year, it was hosted in Palm Springs, California from June 9th-14th. Well, being that I got married on June 30th--I decided it was most practical to just stay out there. But since, I was not in school for about a month-- I could not bare asking them to take off an additional week or two to go on a honeymoon.

The hubby and I are not lay on the beach kinda of people or short trips just to say we went. We love sight-seeing, especially culturally different and historical experiences. I knew that if I went on a honeymoon, I would want to go to China, Japan, Italy/Greece, South Africa-- and if I did go to these places, I would not want to rush to go through it in less than a week. Flash forward to now: the hubby and I would like to go on a one year anniversary trip to Thailand. Which I have heard, is a bit pricey to fly there, given the distance but quite affordable to have a fun, lavish, culturally full trip! Basically, I shared all of that- to tell you that this whole morning I have been researching flight prices and things to do in Thailand :)

And now that I mentioned China and may have also been considering if the hubby and I wanted to spend our anniversary there. I began thinking of Chinese food, which I frequently crave. And what I love most about Chinese food is chicken lo mein and crab rangoons. With that being said- I have this awesome, easy, cheap Ramen style Yakisoba recipe to share with you all. Ramen is a type of noodle we are all familiar with and Yakisoba is also a type of noodle. So how so with Ramen style Yakisoba. Well it is using a Ramen noodle package to make a Yakisoba style noodle dish. The end result? Awesome :) You are probably thinking Ramen? Just try it!

RAMEN STYLE YAKISOBA

Adapted from Budget Bytes

INGREDIENTS

FOR THE SAUCE
1/4 c. soy sauce
1/4 c. worcestershire sauce
2 tbsp. ketchup
(up to) 1 tbsp. Sriracha sauce*


FOR THE NOODLES
1 tbsp. of garlic
2 tbsp. olive oil (or vegetable oil)
1 chicken breast (cut in thin cutlets and then into strips)(or substitute with shrimp)**
1 bag of 12-16oz stiry fry frozen vegetable bag, thawed and drained
3 packages of Top Ramen Noodles
1-2 tsp. of sesame oil***

*The more Sriracha sauce the more spicy the noodles will be-- add to taste.
**Take chicken breast and try your best to cut it into three thin layers (horizontally). Then cut each layer into thin strips. Can use more than one chicken breast if prefer more chicken in noodles. A great substitute would be shrimp!
***This depend on how oily and "chinese food" like taste you prefer for your noodles. The more sesame oil the more oily and chinese food like taste you will achieve.

DIRECTIONS

First, prepare the sauce: in a small bowl combine the soy sauce, worcestershire sauce, ketchup and Sriracha sauce. Budget Bytes recommends that if you do not want your noodles to be spicy, add only 1/2 tsp of Sriracha sauce. Whisk together until ketchup has completely dissolved. Set aside.

Next, heat garlic over medium heat in a large skillet. Saute until slightly browned and fragrant. Add thin chicken strips and cook until no longer pink in the middle (5-8 minutes). Once chicken is cooked, add the frozen vegetables (thawed and drained!). Stir intermittently and cook, again for about 5-8 minutes until heated. Reduce to medium-low heat and pour stir-fry sauce over the chicken and vegetables in skillet. Combine well. Reduce to low heat-simmer until noodles are ready.

To prepare noodles boil water in a medium-large pot over medium-high heat. Once water begins boiling, add the noodles and cook until just tender (NO MORE THAN 2 minutes). You want the noodles to be slightly stiff or al dente because this prevents it from become mushy when tossing with the sauce, veggies and chicken. Drain liquid, run cold water through noodles (to prevent sticking), and return to pot (make sure there is not excess liquid before returning to pot). Toss with sesame oil to prevent the noodles from sticking. Do this immediately as the noodles will begin to stick to each other very quickly!

Add noodles to stir-fry chicken and vegetable mixture--tossing well to fully incorporate noodles and coat with sauce!

Enjoy,
Chika

Turkey Dumplings

I would like to say that I have a pretty, darn wonderful husband. You might be telling yourself, "she just realized that now?" Well- no, I did not just realize that now-- but do you ever have those moments when someone does something big or small, but it makes you smile, sit back and realize just how lucky you are to have that person in your life? I had one of those moments with the hubby. So what made me smile this time- it was more a culmination of moments-- every time I make food for him, and whether or not I am at home, he always checks to make sure that I have taken pictures for my blog :) And that my friends, is an amazing husband for a food-blogger!

Do you have a Christmas Eve tradition? If so, please share. Now being married, and as I think of having children in the future, I like thinking of cute traditions I would like to start with my family. One tradition I would like to celebrate on Christmas with my children- is baking desserts in the kitchen all day (especially baking cookies for Santa).

On another note: Hi, I am addicted to Asian food. I realized I attempt to make Asian recipes a lot! But the truth is, I cannot get enough of noodles, crab rangoons, and sushi! By far my favorite foods...well that and raw oysters. Today, I decided to attempt to make dumplings. I have never tried them before and have never worked with wanton paper-- so I thought it would be fun. FYI. They turned out pretty good for my first time :) I thought they would be a hot mess- but they were simple and easy to make and quite delicious! But I mean who does not like dumplings?! Potstickers are like my best friend ;)

Looks like a Christmas Tree. These are before I steamed them.

A close-up of the dumplings before I steamed them. 

TURKEY DUMPLINGS

Adapted from Cafe Munchkin

INGREDIENTS

1 lb ground turkey

1/2 tsp. cornstarch

1 tbsp + 1/2 tsp. soy sauce

1 tbsp. + 1/2 tsp. oyster sauce 

1 tsp. worcestershire sauce

1 tsp. sesame oil

1 tsp. olive oil

1/2 tsp. pepper

1/2 tsp. salt

2 tbsp. garlic 

1/4 c. green onions 

1/2 tsp. cooking wine (optional)

1/2 - 1c. finely, shredded lettuce 

40 pcs. on wonton wrappers (store bought) (circle or square)

small cup filled with water for sealing wonton wrappers 

*Cafe Munchkin has a nice step by step picture tutorial of sealing the wonton wrapper

DIRECTIONS

In a large bowl, mix all ingredients (except wonton wrappers) together. I got messy, and used my hands to make sure everything was thoroughly mixed in with the ground turkey. 

Holding the wonton in a diamond shape in your hand, scoop one tablespoon of meat mixture into the middle of the wonton. Then dip your finger in the water and lightly outline the "top" triangle border of the wonton wrapper. Then fold the bottom triangle portion of the wonton paper up-and over the top portion. Pinch the border of the wonton to tightly seal the wonton. 

Sometimes when sealing one side, the meat will push out on the other-- if that happens just use your finger to push the meat back into the wonton, and slowly seal the other side. Repeat, until entire meat mixture is used. 

Then either using a steamer or a bamboo steam basket- steam the dumplings for 20 minutes. Make sure to steam well because you are working with raw meat. Also- the dumplings are supposed to become wrinkly. 

Enjoy,

Chika

Chicken Lo Mein

Happy Friday! Today is my amazing mom's 61st birthday :) The hubby, Ninja and I called her bright and early to wish her a wonderful birthday. That is one of the downsides to not living near family- you do not get to spend small but important events with them. And for me- I grew up celebrating every birthday and doing everything with my family. And although the hubby is wonderful and I am thankful to spend everyday with him- I wish I could also spend more time with my family. I think this will become increasingly important for me when we decide to start a family. You want your children to grow up with cousins, grandparents, aunts and uncles. That is how I grew up and I absolutely LOVED it and would not change it.

Now onto Christmas things :) I think a common tradition is to put up the Christmas Tree after Thanksgiving (on like Black Friday?). This is the first Christmas the hubby and I are having together as a married couple-making it extra special. And since we have not lived together before and have always traveled for Christmas, we have not really gotten ornaments and done the whole Christmas Tree thing together before. But- after coming home from Thanksgiving- as you have heard- we got so sick and then I had to play catch up. Yesterday was the first day I got to go to the different stores and pick up a tree and decorations. For our tree- I decided to keep it sentimental and have a peacock theme to remind us of our wedding :) The topper was handmade from Beau's step-mother for "Congrats you're married" cake. I decided to re-use it as our Christmas Tree topper because it went perfectly!

The hubby and I normally spend the Christmas Holidays with my family in California but this year- we were originally going to go on a Honeymoon since we did not have enough time off after the wedding. That planned changed to when Ninja tore his ACL and has a luxating patella. So now, we will be staying home because Ninja has his surgery this coming Monday, December 17th, 2012. And needs about 8 weeks of love, care and recovery...and of course...I will NOT be leaving my baby! I was a bit bummed, thinking we would be spending the Holidays just me and the hubby- but the Hubby's side is having a holiday party. So we will be driving to Louisiana at the end of this month! I am so excited, and we can bring Ninja :) Now food...

CHICKEN LO MEIN 

Adapted from Iowa Girl Eats

INGREDIENTS

8oz of dry spaghetti

2 tbsp. oyster sauce

5 tbsp. soy sauce

1/2 c. chicken broth

1 tsp. red pepper flakes

2 tbsp. olive oil, divided 

2 large chicken breasts, cut into pieces

Salt and pepper into season  

1 tbsp. garlic (optional)

1 can baby carrots 

1 small carton of mushrooms

2 c. broccoli florets

5 green onions, diced 

DIRECTIONS

Cook spaghetti in a large pot of boiling water, according to package directions- usually about 7 minutes. Drain and run cold water through noodles to prevent from sticking- set aside. In a bowl- combine oyster sauce, soy sauce, chicken broth and red chili pepper flake- set aside. Season chicken with salt and pepper- set aside. 

Heat a wok, on medium-high heat. Add 1 tbsp. of olive oil and garlic until garlic is golden brown. Cook chicken until no longer pink in center. Remove from wok and set aside. Heat another tbsp. of olive oil, add corn, broccoli, mushrooms, and green onions. Cook until vegetables are tender- about 3-5 minutes. Next, add chicken and noodles to vegetable mixture and toss in wok to mix well. Pour sauce over the noodles, chicken and vegetables- mix well.

Enjoy,

Chika