Prep: 5 minutes
Cook time: 15 minutes
Yield: 2-3 generous portions
t's hot and sticky outside here in Minnesota but that didn't stop me from making a super quick delicious stir fry. Using pre-chopped veggies from the freezer, and Just Bare Frozen Chicken Chunks, I whipped up this dish in 20 minutes! Also thanks to my toaster oven for baking the chicken SO fast. The sauce mixes up in about a minute and is designed to taste.
Here's what you'll need:
2-3 cups Just Bare lightly breaded chicken Breast chunks (frozen)
1/2 cup soy sauce
1/4 cup thai chili sauce or honey
1-2 tsp sriracha
1 small bell pepper, 1" pieces
1 small onion, 1" pieces
1/2 cup snap peas, 1" pieces
1 cup uncooked rice (makes 2 servings)
Preheat toaster oven (or regular oven) to 375, spread frozen chicken chunks on a tray and bake 15 minutes.
Mix sauce - soy sauce, Thai chili or honey, sriracha and asian seasoning, in a small bottle or bowl, set aside. Taste it and adjust the flavor as needed. For a more savory sauce - add more soy. Sweeter - add more honey or Thai chili, and more spice, more sriracha.
In a deep skillet or wok, combine peppers, snap peas and onion and sauté in 1 Tbsp oil on high for 2-5 minutes (slightly soft but not mushy).
Prepare 1 cup uncooked rice as noted on packaging, set aside.
Take chicken from oven and add to sauté pan; sauté it with the sauce and veggies about 2-3 minutes until all combined.
To serve: layer rice, then chicken/veggie mixture and sprinkle on chives or green onion.
IF you have leftovers, layer the rice on bottom, the rest on the top, store in fridge. Microwave to reheat.
PRO TIP: buy veggies you like and spend time chopping them into same-sized pieces. I usually do 1 or 2" pieces. Store in a glass jar or freezer bag, mixed together. Whenever you want stir fry, just pull some out and they cook amazing (from frozen) with just a bit of oil. As always, please tag us if you make this and comment below with feedback.
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