Chicken and Vegetable Stir Fry

This is a very easy, healthy meal that is extremely versatile.  You can use chicken, beef or shrimp and almost any veggie you have in your refrigerator.  My kids prefer it with the soba noodles, but you can also serve it over brown rice for another healthy option.


Chicken and Vegetable Stir Fry:
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1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1/2 white onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced or grated fresh ginger
2 cups broccoli florets
8 ounces mushrooms, quartered
Other possible vegetables: celery, carrots, bell pepper, canned chinese vegetables
8 ounces dried soba noodles
6 tablespoons soy sauce
2 teaspoons Chinese 5 Spice
2 tablespoons rice vinegar, seasoned
1 tablespoon sesame oil

Bring 2 quarts of water to boil.
Meanwhile, heat 1 tablespoon of the soy sauce in a large skillet, add the onions and garlic, and saute until opaque.
Add the chicken and cook for about 5 minutes.  Stir together the oil, vinegar and ginger and add to the skillet.
Put vegetables in a microwave-safe bowl and heat on high for 3 minutes (a little longer if you are using carrots or celery)
Add the vegetables to the meat mixture.

Cook the soba noodles for 3 minutes and drain.  Add to the skillet.
Season mixture with remaining 5 tablespoons of soy sauce and the Chinese 5 spice.
Mix well and serve.