Sunday, January 19, 2014

Day 18: Lobster Fettuccine and Salad, Stir Fry

Yesterday I met my mom in my sister in this shopping center in Loveland, where we ended up going to Biaggi's. I was going to order the lobster fettuccine regardless, but they happened to have a half-pasta, half salad deal - so I got that, with the Caesar salad.

Yes, those are black fettuccine noodles. They're honestly not that different from normal noodles.

After a quick stop in Cheyenne for some Chick-fil-a for the boyfriend (he LOVES a lot), I got home and wasn't feeling too hungry. But boyfriend wanted to make stir fry for dinner, which we ended up making around 8:00.

This stir fry was probably the best I've ever made. In the past, I've tended to add too much Teriyaki sauce. It was still good, but I thought this time's tasted much better and slightly more wholesome overall.

  • 2 chicken breasts, cut into smaller chunks
  • 3 carrots
  • 4 stalks of celery
  • 1 onion
  • 2 cloves of garlic
  • 1/2 cup snap peas
  • 1 can baby corn
  • 1 green pepper, cut into matchsticks
  • 1 tbsp. Red pepper flakes
  • 1 tsp. ground ginger
  • 1/2 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 2 tbsp. olive oil

Cut chicken into cubes and cook in skillet with olive oil until outsides are white. Chop vegetables into medium-sized chunks. Add remaining vegetables, spices, and sauces and cook over medium heat until chicken is done, stirring about every 1-2 minutes. Serve over rice.

 This stuff was GOOD. The red pepper really made this - it was spicy, but not overwhelming. Next time, I may try this without the store-bought teriyaki sauce and just use soy sauce and brown sugar, with more ginger. I also would have liked to have added water chestnuts and broccoli, but the boyfriend never would have agreed to eat it otherwise. The amount of red pepper was just about perfect, though. And it makes for good leftovers!

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