Kitchen Happy
← All recipes

From Haley’s kitchen

Stir Fry Delight

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
Jump to recipe ↓

Stir Fry Delight

Yield: 2 peoplePrep: 30mCook: 10mTotal: 40m

Gather

Ingredients

  • 2 chicken breast frozen or fresh
  • 1 cup jasmine rice
  • 1 zucchini
  • 1 large carrot
  • 1 yellow squash
  • 1 bag frozen mixed asian veggies the kind you can steam in the microwave
  • 1 cup teriyaki sauce
  • soy sauce to taste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • Wasabi peas, Chow Mein noodles, and over easy egg for toppings this is optional, but makes it even better

Let’s cook

Steps

  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.

The Club

Did you make this?

Be the first to make this.

The conversation

Talk about this one

Nothing here yet. Be the first to say something kind.

Sign in to join the conversation.