The consensus was that this was absolutely delicious, and Wayne loved the ginger that I added to the sauce. We’ll definitely be having this again in the future.

Chicken Rice Noodle Stir Fry for Two

For the chicken:
5-6 ounces chicken (boneless thighs or breasts), diced
1 teaspoon sesame oil
1 teaspoon cornstarch

For the sauce:
2 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons water
1 1/2 tablespoons rice wine
1/2 teaspoon sugar
1/4 teaspoon pepper

For the vegetables:
1 teaspoon minced garlic
1 teaspoon grated ginger
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup sliced mushrooms
2 cups spinach (frozen is fine)
other options: red peppers, bok choy, bamboo shoots, bean sprouts, etc.

To serve:
rice noodles (prepared as directed) or hot cooked rice
sesame seeds and/or sliced scallions for garnish

Combine the chicken, oil and cornstarch; stir and let sit while preparing other ingredients. Combine the sauce ingredients and set aside. Chop the vegetables then cook with a bit of oil in a wok. (Save the spinach if using until the end.) After a few minutes, add the chicken and brown it. Stir in the sauce and heat through. If desired you can stir in the rice/noodles, or you can serve them separately. Garnish as desired.