Chicken Stir Fry with Green Beans

Well, we have moved to Lincoln, Nebraska! The move went ridiculously smooth - and my baby did great for a 16 hour car ride - go Lou! It really was a blessing. Our kitchen is unpacked, and the rest of the house can wait. I finally started making some real food. I love eating out - but two weeks straight can really wear on you (and your waist line - yikes!). I did a couple grocery store trips and feel like our kitchen is almost stocked. The freezer is pretty bare, but it's getting there.
Yesterday was one of our first real meals. I had made dinner before but it was simple things like nachos, spaghetti, things like that. Nothing you don't know already how to make.
This stir fry was inspired by Jamie Oliver (if you haven't signed the petition yet, go sign it!). I love making stir fry it is kind of a clean-out-the-fridge meal. You can put whatever you want in it. And don't stress about having a big variety of vegetables, this only has two. I even love it with just one (remember Broccoli Beef? That's only one vegetable!) The thing with stir fry is you can't cook while you prep. Do all your prep work before hand. I love big cutting boards for this reason - cut and push aside, cut and push aside. No need for lots of bowls. Have everything close to the stove and you will have your stir fry cooked in about 6 minutes!

Chicken Stir Fry with Green Beans

1/2 bunch of cilantro
1 thumb-size peice of fresh ginger
3 cloves of garlic
1/2 to 1 serrano or red chile, seeds and veins removed
2 green onions
2 carrots
2 large handfuls of green beans, cleaned
2 chicken breasts
Peanut or vegetable oil
one lime
2 tbsp sugar
1/4 c soy sauce
1 tbsp corn starch
reserved cooking water
1 package chow mein noodles

First - fill a pot with water and set on high to get boiling while you prepare your ingredients.

To prepare the stir fry:

Remove leaves from cilantro, set aside. Chop cilantro, ginger, garlic, and chile into a very small dice. Set aside. Slice the green onions thinly. Cut and discard ends of green beans; cut into bite size pieces. Slice carrots thinly (I like to cut them into a long, thin julienne.) Slice chicken breasts thinly. It's easiest to slice the chicken if it is a little frozen.

To cook the stir fry:

Preheat your wok or large frying pan over high heat. Once it is very hot, add a "glug" of oil to pan, swirl around. Place chicken in and turn once slightly browned, a couple minutes. Add in cilantro stalks, ginger, garlic, and chile, and half the green onions. Stir fry for about 30 more seconds, keeping everything moving. Now add your noodles to your boiling water, cooking 2-3 minutes. Add cornstarch, sugar, and a 1/4 cup cooking water, keep it moving. Add vegetables. Cook for another 2 minutes, keeping everything moving to not to burn (have I said that enough?). Remove from heat. Add soy sauce and juice of half a lime, stir in well. Drain noodles, reserving a little liquid. Add noodles to pan, stir well. Add a little water if needed to loosen it up. Taste, add soy sauce if needed. Transfer to serving dish and garnish with remaining green onions and cilantro leaves. Serves 3-4.

Tips: 

For fresh ginger, peel by scratching with a spoon then reserve the remainder in the freezer.
Careful with your chile pepper - the oils can stick on your skin for a while, wear gloves if needed. (My fingers were burning until I went to bed!... I wasn't being careful...