Chicken Teriyaki Stir Fry

 

Oh my heavens!  This dinner is so delicious.  It is a top on my list not only due to the taste but it comes together so quickly and it is loaded with fresh veggies.  Want to make it even faster? I like to chop the veggies the night before or in the afternoon at naptime.  Then you just cook it all up and voila!  Dinner!

 

Look at all the beautiful color!  Talk about appetizing.

This recipe comes directly from Mel’s Kitchen Café.  I have been loving her site for getting recipes, and ideas for new recipes.  The only thing I changed about this recipe is adding extra veggies.  We love vegetables, so I was not shy with this one.  Be sure to visit *Mel’s Kitchen Café* ASAP!

Chicken Teriyaki Stir Fry

Stir Fry

20 oz can pineapple chunks in 100% juice, drained and reserve the juice

2 lbs boneless, skinless chicken breasts

1 Tbsp cornstarch

1/2 tsp salt

1/2 tsp pepper

1 Tbsp vegetable oil (more if needed)

2 cups broccoli florets (I use frozen)

1 cups chopped carrots (the thinner the slice the better)

1 red bell pepper, sliced

1 green bell pepper, sliced

1/2 cup sliced mushrooms

1/4 cup reserved pineapple juice

Sauce

1/2 cup reserved pineapple juice

1/3 cup soy sauce

1 Tbsp molasses

2 Tbsp brown sugar

1 Tbsp rice vinegar

1 clove garlic, minced

1/4 tsp dried ginger

2 tsp cornstarch

1. Thinly slice the chicken breast and toss in a bowl with cornstarch and salt and pepper.  Let the chicken sit for about 10 minutes while whisking the sauce and pepping the veggies.

2. For the sauce, combine all the ingredients in a small bowl and whisk until smooth

3. Heat the oil in a large, nonstick skillet over medium heat until hot.  Add half of the chicken and let it look until nicely browned, about 45 seconds.  Flip and cook the other side.  Remove to a plate and cook the rest of the chicken.  As long as your chicken is sliced extra thin, it wont take long to cook through.  Set the plate of chicken aside.

4. Add more oil to the skillet if needed and heat again until hot.  Add all of the veggies and pineapple and cook while stirring.  When veggies become slightly tender, add the 1/4 cup reserved pineapple juice.  Cover and let the veggies steam until they are crisp-tender.  3-5 minutes. 

5. Add the chicken to the skillet and whisk the sauce and add to the skillet.  Simmer for 2-3 minutes until is is slightly thick.  Serve over hot rice.

Enjoy!

 

Seed and Dice Tomatoes (Video Tutorial)

I took a quick minute to record a video tutorial for you guys.  Enjoy!!  Hopefully more to come.

Minestrone Soup (slow cooker style)

Serve this sprinkled with Parmesan cheese and a slice of garlic bread.  Loaded with healthy veggies and warm for a cold, snowy day.

This recipe I was leery of.  I didn’t like Minestrone soup growing up, so I was not sure I would like this one.  But the picture in the cook book looked really yummy, and I had most of the ingredients on hand.  And let me tell you, I have already called dibs on this for lunch and I will be making it again for sure.
Don’t be afraid that it calls for chopped cabbage.  It really did taste good.  I didn’t get to add in the zucchini, there was none to be found.  I couldn’t even find chopped, frozen zucchini.  If you add this in, I am sure it is good.
This recipe comes from my Taste of Home Slow Cooker book.  400 recipes that are totally worth the $14 I spent on the cook book.
Forgotten Minestrone Soup

• Prep: 15 min. Cook: 7-1/2 hours
• Yield: 8 Servings

15 450 465

Ingredients

• 1 pound beef stew meat, cut into 1/2-inch cubes
• 1 can (28 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 2 tablespoons minced dried parsley
• 2-1/2 teaspoons salt, optional
• 1-1/2 teaspoons ground thyme
• 1 beef bouillon cube
• 1/2 teaspoon pepper
• 6 cups water
• 1 medium zucchini, halved and thinly sliced
• 2 cups chopped cabbage
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 cup uncooked elbow macaroni
• 1/4 cup grated Parmesan cheese, optional

Directions

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until meat is tender.
• Add the zucchini, cabbage, beans and macaroni; cover and cook on high for 30-45 minutes or until macaroni and vegetables are tender. Sprinkle servings with cheese if desired. Yield: 8 servings (2 quarts).