Stir-fry Supper

I found this recipe by Kathy Blais that I thought you might enjoy.

Chicken:
1 Tbsp stirfry sauce or soy sauce
1-2 tsp VE Nonya Seasoning
1 1/2 tsp lime juice
1 tsp brown sugar
2 large chicken breasts, cut into bite-size pieces

Combine first 4 ingredients, and marinade chicken while preparing vegetables and noodles.
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Noodles:
1/2 cup peanut butter
1/2 cup orange juice
1-2 tsp VE Nonya Seasoning
2 Tbsp oil
2 Tbsp stir-fry sauce or soy sauce
2 Tbsp VE Rice Vinegar
zest of 1/2 an orange
sea salt, to taste
1/2 pkg. vermicelli, softened in hot water (or use cooked noodles)

Combine ingredients, and pour over drained vermicelli/noodles.
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Vegetables:
3 carrots, grated
4 fresh mushrooms, diced
1 onion, diced
1/2 cup broccoli, finely chopped
celery (optional)
peas (optional)
baby corn (optional)

Stir-fry vegetables in wok with a little oil. Sprinkle with a dash of VE Nonya Seasoning. Add chicken and cook until no longer pink inside. Stir in noodles and heat through. Serve hot.
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NOTE: You could skip the noodles and serve the chicken and veggies with rice. Stir a little VE Nonya Seasoning or VE Oriental Seasoning into the rice while it's cooking for some extra kick!