Easy Chinese Stir Fry with Chicken

 

 When I was in my early forties, my girlfriend and I were starting a new exercise program. Since we hadn’t been to the gym in awhile, we decided to take the class that was geared toward the 50 and over crowd, called Young at Heart.

We showed up on this particular day, feeling playful and goofy, laughing and having a good time. This older gentleman came up to us and said, “When you hit 50, it’s not so funny anymore.”

Those words have stuck with me for years now and guess what? I’m 50 years old and it’s not funny anymore. It’s time for some changes!

I have joined Lori AKA Recipe Girl in her 10in10 challenge. It’s building a better you in the first 10 weeks of 2010. Whether you want to lose weight, start exercising, eat healthy, quit smoking, what ever it is that you want to change, now is the time. And it’s not to late to sign up! It’s a new decade, a new year, a new you. Because apparently when you hit 50, it’s not so funny anymore!

My goals for 2010 are to eat healthier, yes shed a few of those unwanted pounds, and exercise more. I’m starting with baby steps here because I don't want to set myself up for failure. I’m aiming for walking the nearby 3 mile trail at least 3 days a week, and eating healthier meals. I want to cut back on the butter and the white stuff (flour and sugar). I just want to stretch my body, build endurance, and feel better.

This quick and easy Chinese stir fry fit into this plan perfectly. It was a light and tasty dinner and I was excited to have the leftovers for lunch the next day. I always know a dish is a winner if it can get me excited for lunch the next day!

Easy Chinese Stir Fry

(Printable Recipe)

Inspired by Kraft

• 1 tsp. oil
• 1 lb.  chicken
• 3 carrots, sliced
• 1/3 cup   Balsamic Vinaigrette Dressing
• 2 Tbsp. hoisin sauce
• 2   green onions, thinly sliced
• 1/4 cup sugar snap peas
• 3 ounces Udon noodles (1 bundle)

HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook and stir 5 min.

STIR in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender, stirring frequently.

Meanwhile,

Boil noodles in boiling water for 4 minutes. drain and add noodles right to stir fry.

ADD onions;and pea, cook 1 min.