Kristy's Kitchen

Ingredients: 3 boneless, skinless chicken breasts 3 TBSP soy sauce 1 TBSP sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tsp sriracha sauce 8 oz rice noodles 1 TBSP curry powder 2 cloves garlic, minced 1 inch fresh ginger, minced 3 TBSP vegetable oil  1 bunch bok choy, chopped 2 medium carrots, sliced thinly 12 oz bean sprouts 2 bunches green onions, minced 1 tsp sriracha sauce Instructions: Cut the chicken into thin strips. Mix together the 3 TBSP soy sauce, 1 TBSP sesame oil, 1/4 tsp garlic powder, 1/8 tsp ground ginger and 1 tsp sriracha sauce. Place in a plastic bag with the chicken and allow to marinate.  Place the dry rice noodles in a bowl and cover with room temperature water. Let soak for 15+ minutes. Drain in a colander after they are softened. Place on a cutting board and cut noodles into pieces (about 6" in length). Sprinkle the noodles with curry powder and toss to coat. Set aside. Mix together 2 TBSP soy sauce and 1/2 tsp sri...

Ingredients: 9 ounces chicken breast, cut into strips  6 ounces rice noodles  2 1/2 tablespoon sesame oil  1 onion, finely sliced 1/4 teaspoon sugar  1 clove garlic, minced  10 ounces bean sprouts  2 eggs, lightly beaten 2 tablespoons rice vinegar 2 tablespoons soy sauce  2 tablespoons oyster sauce  2 tablespoons chili garlic paste Marinade Ingredients: 1 tablespoon soy sauce  1 tablespoon dry sherry   1 1/2 teaspoon sugar  1 1/2 teaspoon cornstarch  Instructions: Combine the ingredients for the marinade and marinate the chicken for 30 minutes. Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them from sticking. Heat 1 TBSP of the oil in a wok or large frying pan. Stir fry the onions for about 3-4 minutes. Sprinkle with a generous pinch of sugar then stir fry for 1 more minute. Add the garlic and cook for a further minute. Add the marinated chick...