Week 6: Broccoli Slaw Chicken Stirfry

I finally made something with broccoli slaw that wasn't just adding it to salads!  I basically made up this recipe myself and a lot of what I threw in were leftovers.  You really could add other veggies-like peas, if you have them leftover.  It's not the prettiest dish but it was yummy!  My kids did not eat it though.

Broocoli Slaw Chicken Stirfry

Ingredients:
1-2 cups chicken, shredded
2/3 bag broccoli slaw (or whatever you have)
handful of shredded carrots
left over rice or rice noodles, cooked
garlic powder
onion powder
oil

Sauce: (these amounts are approximations, I didn't measure)
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp brown sugar
1 garlic clove, minced
ginger root, grated

Whisk ingredients in sauce together.  Heat oil in wok.  Add broccoli slaw, carrots, garlic powder and onion powder.  Cook until broccoli slaw and carrots are somewhat cooked (until they seem slightly tender but still with a little crunch)-around 7-8 minutes.  Add some chicken and some sauce.  Cook 1 minute. Add more chicken and more sauce.  Add leftover rice or rice noodles and stir to incorporate.  Cook enough to heat all ingredients.