Easy Weeknight Stir Fry

Okay, here's the deal: if you have kids, you need this recipe in your arsenal.  This can be on your table by the time your 2-year-old can watch one episode of Little Einsteins, and even gives you a couple minutes here and there to step away and give the baby back his pacifier/toy/whatever will make him just. stop. fussing. (And if I'm honest, I did the second half of this one-handed last night because the only thing he wants is to be held while walking around.)

Make life easy and buy this Steamfresh veggie medley in the frozen section.  This means you don't have to worry about any fresh produce going bad, and you get to feel like super woman when you serve your family a healthy meal instead of ordering pizza.  (I see you, Papa John's coupon on the fridge...)

Here's how!

Start by sautéing half a chopped onion in olive oil on medium heat.  I used a red onion because that's what I had, but please use whatever you have.  This is a no pressure dinner.

Dice up about a pound of chicken, and throw it in when the onion has softened.  Sprinkle with salt and pepper.  Grate in a couple cloves of garlic and an inch or so of fresh ginger if you have it.  If you don't, no biggie.  Add some garlic powder and dried ginger to the sauce later.

 While the chicken cooks, mix up your sauce.  Chicken broth, soy sauce, brown sugar, sesame oil, cornstarch.

 Say hi to the two year old who wants to "help!"

 Get two bags of frozen veggies out of the freezer and open them! Ta-Da!

 Add to skillet once chicken is cooked through, then stir.  Cook until warm.

 Pour in the sauce, bring to a boil, then reduce heat to low and cover.  Cook for 5 minutes or so until the sauce has reduced.

 Replace pacifier as required.

Serve over rice.  Make a big deal about "mini corns" and maybe your toddler will eat it too.  But you never know with toddlers!  Full recipe below.  Enjoy, friends!

Easy Weeknight Stir Fry

adapted from: Lauren's Latest and Hip2Save

Ingredients:

2 tablespoon olive oil

1/2 onion, chopped

2 cloves garlic

1 inch ginger, peeled

1 lb chicken breasts, diced

2- 12 oz bags Steamfresh Asian Medley frozen veggies

For the sauce:

1/2 cup chicken stock

1/4 cup soy sauce

1 teaspoon sesame oil

1/4 cup brown sugar

1/2 tablespoon cornstarch

(Use 1/2 teaspoon each of dried ginger and garlic powder if you don't use fresh!)

Directions:

In a large, nonstick skillet, heat olive oil over medium high heat.  Add in onion and cook until soft.  Add chicken, sprinkle with salt and pepper, and grate in garlic and ginger using microplane.  Cook chicken until browned and cooked through.

Whisk together sauce ingredients and set aside.

Stir frozen veggies into chicken and cook until warm.  Pour sauce over chicken and veggies.  Bring to a boil, then reduce heat to low and cover.  Cook for 5 or so minutes while you make your rice.  Serve stir fry over rice and enjoy!  Pat yourself on the back for resisting the pizza man.

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