1 tbsp sesame oil

1 clove garlic, crushed

1/2 tbsp grated ginger

1 lb chicken, cubed

1 head of broccoli, chopped

2 stalks of celery, sliced

2 carrots, sliced

2 cups mushrooms, sliced

1 1/2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp fish sauce

1/2 tbsp honey

1/2 tsp chinese 5-spice

2 green onions, sliced thinly

3 cups cooked chow mein/spaghetti/spaghettini noodles

Heat sesame oil on medium heat in a large wok or skillet. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside. Add veggies, soy sauce, vinegar, fish sauce, honey and 5-spice. Cover the wok and simmer on medium-low heat until vegetables are tender-crisp. Stir in green onion and noodles until they’re fully coated with the sauce. Serve immediately. 

I make this one quite a bit, or at least some version of it. It’s a very loose recipe and I change it a little every time I make it depending on my mood and what I have on hand. I decided to actually write it down this time so I could post it here. I happened to have a lot of leftover spaghetti noodles which were perfect for this. I often use chow-mein noodles though, or even rice if I don’t have anything else. I My family likes this one…usually. It’s always hit and miss with Cole, but this time he ate most of it. The boys are both crazy about broccoli for some reason, so this dish went over well with them.