chicken stirfry with toasted sesame and ginger sauce
(1 rating)
Just a really simple stirfry I whipped up tonight. Jonny and I loved it. =]
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(1 rating)
Ingredients For chicken stirfry with toasted sesame and ginger sauce
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2chicken breasts, cubed
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1-2 pkgramen noodles, depending on preference
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1 pkgfavorite frozen mixed stirfry veggies (i use birds eye, oriental mix)
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1/2 ckraft asian toasted sesame dressing
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2 Tbspsoy sauce
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1/2 tspeach of crushed garlic, ground ginger, and crushed red pepper (add less or more according to taste)
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peanuts for garnish (optional)
How To Make chicken stirfry with toasted sesame and ginger sauce
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1Boil ramen pasta until tender. Do NOT use flavor packets. Drain, set aside.
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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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3In a medium bowl, whisk dressing, soy sauce, garlic, ginger, and pepper til well mixed. Set aside.
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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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5Next, add chicken and sesame-ginger sauce, stir until coated. Heat until sauce has warmed.
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6Add cooked ramen and mix well. If desired, sprinkle peanuts on each bowl you serve.
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