Stir Fry on the Fly

Another toss it together recipe.  I enjoy stir fries because they're a good way to get a lot of vegetables, and they're fast when you're in a hurry.  Sometimes when you're really in a hurry, and even waiting twenty minutes or so on rice is more than you can spare, you can use udon noodles, as I did once before in a curry recipe.  You could also use ramen.  The list of ingredients can of course be changed around as you like it.  Just remember to think about cooking times as you add them in.  You don't need as much time for mushrooms as you do for carrots, peppers and onions, and you might like your sugar snap peas a little more cooked than I do.

2 T peanut oil
Half a red bell pepper, chopped
Half a yellow or green bell pepper, chopped
One medium onion, chopped
One cup carrot chips
3/4 lb. Chicken tenders, cut up
1 1/2 cups sliced mushrooms
1 1/2 cups sugar snap peas
3 T teriyaki sauce
2 T soy sauce
Shriracha to taste
About 1 T ginger preserves
2 packages udon noodles

Heat the oil in a work, and add the peppers, onion and carrot chips.  Cook until the carrot chips are tender, 2-3 minutes.  Add the chicken tenders and continue cooking until they are opaque.  Add the mushrooms and snap peas, cook a minute or two more, then add the sauces and ginger preserves.  Mix thoroughly and fry until the chicken is cooked through and the vegetables are all tender.  Add the udon noodles, combine, and steam for a minute or two with a lid on the work.  Serves about 4.