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.
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
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.