Chicken StirFry with Toasted Sesame and Ginger Sauce

Jenny White


Just a really simple stirfry I whipped up tonight. Jonny and I loved it. =]

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chicken breasts, cubed
1-2 pkg
ramen noodles, depending on preference
1 pkg
favorite frozen mixed stirfry veggies (i use birds eye, oriental mix)
1/2 c
kraft asian toasted sesame dressing
2 Tbsp
soy sauce
1/2 tsp
each of crushed garlic, ground ginger, and crushed red pepper (add less or more according to taste)
peanuts for garnish (optional)

Directions Step-By-Step

Boil ramen pasta until tender. Do NOT use flavor packets. Drain, set aside.
Next, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add cubed chicken; season and cook 6 to 8 min. or until cooked through, stirring occasionally. Set aside.
In a medium bowl, whisk dressing, soy sauce, garlic, ginger, and pepper til well mixed. Set aside.
Take dutch oven and heat 1 tbsp. vegetable oil and frozen veggies over medium high heat, cover and stir occasionally until veggies are tender and warmed through.
Next, add chicken and sesame-ginger sauce, stir until coated. Heat until sauce has warmed.
Add cooked ramen and mix well. If desired, sprinkle peanuts on each bowl you serve.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy