I got this recipe for my wonderful sister Candice and have run with it ever since. It’s the kind of recipe you use when you’ve got veggies in the fridge and need to use them up.

1 lb chicken breast or boneless skinless chicken thighs

3 regular sized carrots

4 stocks celery

1-2 leeks

1 tsp salt

1 package mushrooms

1 lb bean sprouts

1 package rice noodles (you can also use plain rice)

1 1/2 cup soy sauce

1 1/2 cup sugar or honey

1 tbs ginger

Chop your carrots, celery and leeks into bite sized pieces then put into a hot pan. Salt veggies, then let them fry in 2 tbs. olive oil for about fifteen minutes, stirring to make sure they don’t burn.

Take a moment and either make rice to go with the dish, or prepare the rice noodles according to the packed instructions.

Cut chicken into desired pieces. About 1-2 inch chunks, then add to the veggie mixture. When chicken is almost cooked through, add the mushrooms.

At this point you’re going to want to make the sauce. Put sugar and soy sauce together in a small pot with the ginger spice and stir. Add soy sauce or sugar until it’s the right combination for you, then add to the veggie mixture when the sugar is completely melted and mixture is smooth.

Finally, when your meal is done, add your rinsed bean sprouts. cover the pan for just a minute for the sprouts to get warm, then add the noodles, or dish out over rice.

Like I said, the veggies can be exchanged. Add onion instead of leek, or broccoli instead of celery. just use what you have and enjoy!