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Chicken Stir Fry

June 1, 2017

This is an adapted version of one of my family’s favorite Blue Apron recipes. Packed with flavor, easy to make, and only takes about 30 minutes from start to finish. Great alternative for when you're craving Chinese food but are trying to stay away from greasy take-out.





Sugar snap peas 


Udon Stir Fry Noodles

Trader Joe's General Tsao Stir Fry Sauce 

Cashews (optional)

Onions (optional)


Peel and slice carrots into 1 inch pieces. Wash scallions thoroughly (dirt likes to hide in them). Chop off a chunk of the dark green part of the scallion as well as the very edge of the white end. Thinly chop what's left. Clean off fatty parts of chicken and slice into small pieces. Cut sugar snap peas diagonally. 


Drizzle olive oil in large pan (you’re putting all the ingredients in here so the bigger the better). Sauté scallions/onions. Add carrots after a few minutes, those take the longest to cook. After about 5 minutes, add the rest of your ingredients EXCEPT the noodles and sauce. When the chicken is almost ready, in a separate pan, sauté noodles with a small amount of olive oil. Once chicken is cooked, add sauce and stir on low heat. Serve noodles and top with your chicken and veggies. Add cashews for extra crunch/flavor. Enjoy! 

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