Are you tired, lazy, or don’t feel entirely comfortable cooking from scratch? Sometimes at least two of those three apply to me, and in response, I developed a super-easy way to get stir-fry without calling for take-out. This recipe feeds two hungry people with some leftovers.
1lb. boneless skinless chicken breast (kosher or not), cubed (about 1″ cubes or smaller if you like)
2 pkgs. frozen stir-fry veggies (I use Target brand’s ‘Harvest Stir-Fry Medley’ 8oz. packages…and they’re kosher)
1 cup Soy Vay Veri Veri Teriyaki®
1-2tbsp hot red pepper flakes (to taste)
1/2 tsp kosher salt
1/2 tsp black pepper
1/2lb thin spaghetti pasta
3tbsp olive oil (kosher or not)
Start about 1qt. water boiling for your pasta. In a large non-stick skillet, begin heating 2tbsp olive oil on medium-high heat. When oil is very hot, add chicken cubes. Season with salt and pepper and cook until golden brown. Remove the chicken from the pan and set aside. Add last tablespoon of olive oil and allow to come to heat. Add in frozen stir-fry veggies and red pepper flakes. Add pasta noodles to boiling water and boil just until al dente (about 8-10 minutes). Add the chicken back to the pan with the veggies once they’ve thawed and softened some, and then add the teriyaki sauce. Turn heat down to simmer and turn your attention back to the pasta. This is very important…do not overcook your pasta! The last thing you want is mushy stir-fry noodles. Once the noodles are al dente, drain and rinse with cold water to stop the cooking (you can throw them in an ice bath, but I think running the colander under cold water works just fine). Add noodles to pan with veggies and chicken and mix thoroughly. Add additional sesame seeds if desired. Ta-da!!! Easy frozen to fabulous stir-fry. I serve it with vegetarian spring rolls.