Fast & Easy Chicken Stir Fry

This recipe is adapted from one I’ve linked you to before. The original comes from the Kraft website, but, as I usually do, I modified the recipe for my family.

I added more veggies and left out a few things we don’t care for (like the peanuts the Kraft recipe calls for)

It’s a quick fix for dinner on a busy night. Prep to table in less than 30 minutes.

And my kids (and SuperMan) love it. Which is always a good thing.

I love the leftovers. I think it tastes better the next day.

As I mentioned before, I am working on something cooking-related and I can’t wait to share the details with you… but I want it to be a little further along before I do…

So we’ll both have to be patient, eh?

Here’s the recipe. Let me know how you like it if you try it out.

Asian Chicken Stir Fry

6 servings

Adapted from Kraft’s Speedy Chicken Stir Fry
1 pound chicken thighs, cut into bite-sized pieces
1/2 pound angel hair pasta
1 can water chestnuts
1 cup shredded carrots
2 cups broccoli
1/2 cup Kraft Asian Toasted Sesame Dressing
2 tablespoons soy sauce
1 tablespoon sesame seeds
1/2 teaspoon Chinese five spice powder
1 teaspoon minced garlic
1 tablespoon vegetable oil

Cook Pasta – in the last 3 minutes of cooking, add broccoli to boiling water.
In a large saucepan, sauté chicken in vegetable oil until lightly browned.
Add garlic & cook for about a minute.
Add dressing, soy sauce, carrots, water chestnuts, stirring to mix together.
Turn heat down to low until pasta and broccoli are cooked.
Drain pasta & broccoli & add to the chicken mixture, tossing to mix everything
Sprinkle sesame seeds on top before serving.