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Stir Fry Delight Ready in 40 min · Yield 2 people
Roasting your fresh vegetables separately from the quick pan toss keeps them tender and gives you a real vegetable flavor instead of them turning mushy and one-note. Get everything prepped and cooked before you hit the skillet, since the actual stir-fry comes together in minutes once you start.
Stir Fry Delight Print / PDF Cook mode
Yield: 2 people Prep: 30 min Cook: 10 min Total: 40 min
Skills you’ll practice: Dicing & Mincing ,Roasting ,Sautéing ,Seasoning & Balance
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1 Bake frozen chicken using directions on package, or cook through in skillet. 2 Once cooked, cube into small pieces. 3 Slice zucchini, carrot, and squash into disks and then slice each disk in half. Toss in olive oil, salt & pepper. 4 Spread zucchini, carrots, and squash on a cookie sheet and bake for 10-15 minutes @ 425 degrees F. (until roasted and tender). 5 Cook your rice and set aside. (I find a rice steamer is easiest). 6 Cook microwave veggies as bag instructs, set aside. 7 Heat 1/2 tablespoon of olive oil in a deep skillet on stove top. 8 Toss the chicken, all of the veggies, 1/2 cup of teriyaki sauce, and soy sauce to taste in the skillet until hot and combined. 9 Now it’s time to build your bowl!! 10 Place your rice on the bottom of your bowl. 11 Pour your Stir Fry over rice. 12 Top with optional toppings. Your turn
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