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From Haley’s kitchen

Asian Fry Up

Getting your sauce thickened ahead of time means you can just toss everything together at the end without worrying about it breaking or the veggies getting soggy. I mix the cornstarch with cold water first so it dissolves smoothly and doesn't clump up in the hot sauce.

Asian Fry Up
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Asian Fry Up

Yield: 2 peoplePrep: 15mCook: 15mTotal: 30m

Gather

Ingredients

  • 2 chicken breast Frozen or raw is fine
  • 1 bag frozen mixed asian veggies The kind you steam in the microwave
  • 1 yellow squash Sliced into disk
  • 1 zucchini Sliced into half-disk
  • wasabi peas Optional topping
  • 1/4 cup soy sauce
  • 1 1/4 cups cold water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon minced garlic From the jar is fine
  • 3 tablespoons brown sugar packed
  • 1 tablespoon honey
  • 2 tablespoons cornstarch
  • salt
  • pepper
  • 1 tablespoon olive oil

Let’s cook

Steps

  1. Cook frozen chicken breast as bag instructs. If you are using raw, sprinkle each breast with salt and pepper; cook through over medium-high heat.
  2. Cube cooked chicken and set aside.
  3. Slice the squash and zucchini as pictured here. Roast in a 400 degree F. oven for 20 minutes, or until soft and edges are crisp.
  4. As your veggies roast, prepare your teriyaki sauce.
  5. In a sauce pan, mix the soy sauce, 1 cup of water, ground ginger, garlic, brown sugar and honey. Begin heating over medium heat.
  6. Mix the cornstarch and remaining 1/4 cup of water in a seperate bowl. Add to the sauce pan.
  7. Heat until thickened.
  8. Remove from heat and set aside.
  9. Steam the frozen veggies as bag instructs.
  10. Heat 1 tablespoon of olive oil in a deep dish skillet.
  11. Add the cubed chicken, all of the cooked veggies and 3/4 of the teriyaki sauce. Cook until hot and combined.
  12. Plate your fry up and top with wasabi peas and remaining teriyaki sauce.

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