Last week was one of the most challenging weeks ever. As many of you know, I am not much a meal planner and I really just wing my meals most of the days. This probably puts more stress on myself than it should but I know that if I plan meals, I won’t want that specific meal that day so why not add a challenge?
One of the types of meals I enjoy making quite often are stir-fries made with either noodles or rice. It is super quick to prepare and all I use are two pans. My Calphalon Contemporary Non-Stick Wok is my most treasured pan when I make these specific meals because nothing sticks to the pan!
I chose the protein I want to use, whether it is chicken, tofu or beef and I cut these into pieces and toss in soy sauce and cornstarch. Then, I mix my sauce for the stir-fry and this is where I tend to cut corners. Sometimes I make my own and other times I find my favorite packaged sauce mixes without MSG. It really all depends on how my evening is going.
Even though I would love my husband to be in kitchen, helping me with the meals, he usually is not home on time for meal preparation, but he always lets me know his preference for Asian meals. He told me growing up that he always ate rice with his stir-fries but that now he has enjoyed the rice noodles and other varieties that I have introduced to him.
After the meal was prepared and served my husband exclaimed that the meal seemed relatively easy to make which in turn I told him he could easily make. I hope to be able to make this meal together in the future. Between cutting the meat and preparing the sauce and cooking the meal was ready within 45 minutes. What a deal!
So how about a little more info on the wok? I am super happy to have it in my collection because I used to have a small wok that was made of stainless steel but everything would stick and it was frustrating. With the Calphalon Contemporary Nonstick 12-inch flat bottom wok nothing sticks and it even goes in the dishwasher! Here are a few other attractive facts about this wok:
The recipe I prepared is combining two of my favorite recipes, Pad Thai and Sweet and Sour Chicken. The recipe requires to make a double batch of the sweet and sour sauce because the noodles absorb the sauce. I added the pineapple too which made this a delicious and tangy meal.
- 2 chicken breasts (about a pound), sliced
- 2 Tablespoons soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon sesame oil
Sweet and Sour Sauce
- 3/4 cup Xylosweet (xylitol) or white sugar
- 1/3 cup white vinegar
- 1/3 cup pineapple juice
- 1/3 cup water
- 1/4 cup soy sauce
- 2 Tablespoons cornstarch
- 1/4 cup low sodium soy sauce
- 16-ounce bag of frozen Asian mixed veggies
- 1/4 cup crushed peanuts
- 1 cup pineapple chunks, juice drained
- Cilantro, chopped (optional)
- sriracha (optional)
Sweet and Sour Sauce
While you do this you should enter my giveaway too! One of my US readers will win an exact Calphalon Contemporary Nonstick 10-inch wok of their own. Make sure you enter the form below and follow all rules.