So last Monday was one of those days where I thought, what can I make that's quick but incorporates ingredients I have in the fridge and pantry and doesn't require me to go out and make a cart full of groceries at the market? I always have basic veggies on hand like broccoli, bell peppers, onion, and garlic. I always have chicken on hand. So I figured a stir fry made perfect sense. The only "hard" part about this recipe is "chopping" everything up. But I found the chopping to be very therapeutic
after a long day of work.
8-10 chicken breast tenderloins, cubed (the ones that are already skinned and cut into strips)
1 cup green onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup of broccoli florets (fresh or frozen)
1 1/2 tablespoons of minced garlic
2 tablespoons of olive oil
1 1/2 cups of a good Ginger Sesame vinaigrette salad dressing
3/4 cups chicken stock
1/4 teaspoon of ground ginger
2 tablespoons of soy sauce
3 tablespoons honey
2 tablespoons cornstarch
1 tablespoon of water
salt & pepper to taste
Instructions:
Cut chicken tenderloins into cubes season with salt and pepper. Place in a Ziploc bag. Pour 1 cup of the ginger vinaigrette salad dressing into bag. Make sure all of chicken pieces are covered with dressing. Place into refrigerator so that you can prep your veggies.
Chop up green onion and bell peppers. Defrost broccoli florets. Set veggies aside.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, cook until done. remove chicken from skillet and set aside.
In same skillet add 1/2 cup of ginger sesame salad dressing, chicken stock, soy sauce, honey, ground ginger, and minced garlic. Bring to a boil over medium-high heat.
Mix together the cornstarch and water; stir into the sauce. Reduce heat to medium low, add the chicken pieces and veggies, and simmer, for about 3-5 minutes, stirring occasionally. Serve with white or brown rice. Enjoy!
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