chicken stirfry with toasted sesame and ginger sauce
Just a really simple stirfry I whipped up tonight. Jonny and I loved it. =]
prep time
cook time
method
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yield
Ingredients
- 2 - chicken breasts, cubed
- 1-2 package ramen noodles, depending on preference
- 1 package favorite frozen mixed stirfry veggies (i use birds eye, oriental mix)
- 1/2 cup kraft asian toasted sesame dressing
- 2 tablespoons soy sauce
- 1/2 teaspoon each of crushed garlic, ground ginger, and crushed red pepper (add less or more according to taste)
- - peanuts for garnish (optional)
How To Make chicken stirfry with toasted sesame and ginger sauce
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Step 1Boil ramen pasta until tender. Do NOT use flavor packets. Drain, set aside.
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Step 2Next, 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.
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Step 3In a medium bowl, whisk dressing, soy sauce, garlic, ginger, and pepper til well mixed. Set aside.
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Step 4Take 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.
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Step 5Next, add chicken and sesame-ginger sauce, stir until coated. Heat until sauce has warmed.
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Step 6Add cooked ramen and mix well. If desired, sprinkle peanuts on each bowl you serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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