We have good intentions of eating a well-planned dinner at a reasonable time. We really do. But, try as we might, other good things always seem to get in the way!
Sometimes Ryan or I end up working later than we had intended (hello, job security!). Sometimes we visit with my parents too long when we pick up our son, Clark, from his day with Grammie. Sometimes it’s errands or getting the dog out for a run or a hundred other distractions. Tonight the delay was one of our favorite kinds of interruptions: friends!
Tonight we met a family in our neighborhood to whom we had never been introduced before. Since we are the new kids on the block (no, not those new kids), we have been trying to get outside as often as we can. We love getting to know the families in our neighborhood and really want to invest here. So, while we grown-ups visited, we encouraged the kids to hunt for good apples to pick from our trees. We had such a pleasant meeting out in the yard that we lost track of time, and suddenly it was just a half hour from Clark’s bedtime! We said our goodbyes and scrambled into the house. What could we possibly make for dinner in that amount of time?!
Once again, it was Sauté Express® Sauté Starter to the rescue. Combined with just a few ingredients – chicken, mixed veggies and rice – the new Teriyaki Sauté Express® squares could magically make a meal. Whew! Thank goodness!
My process for making Teriyaki Chicken Stir-Fry began with me combining rice and water in my rice steamer. I opted for this because the steamer does the cooking for me and it takes about 20 minutes – exactly how the long the rest of my cooking would take. So, using dry rice I had on hand was just as easy for me as the frozen rice that the recipe calls for.
For the stir-fry portion, you do everything in one skillet: Begin by melting two Teriyaki Sauté Express® squares over medium heat.
When bubbles just begin to form, add the chicken (use either 1-inch strips of chicken breasts, or save yourself the cutting step by using thawed chicken tenders like I do).
Cook, stirring and turning the chicken occasionally, for about 6-8 minutes. I’m always a little nervous about making sure my chicken gets completely cooked (raw chicken is dangerous, of course), so I cover my skillet with a lid to trap the heat and help everything cook through.
When the chicken is cooked, remove it to another dish to keep it warm.
Add the last Teriyaki Sauté Express® square to the already warm skillet and melt it until bubbles form (sound familiar?). Add your favorite mix of stir-fry veggies.
Again, I take a little shortcut to get dinner done even faster: I use a bag of frozen stir-fry veggies. I warm them in the microwave for about half the time that the bag calls for so they are thawed. That way, when I add them to the skillet, they finish heating up very quickly. Stir the veggies a little bit so they get nice and coated with the sweet and salty teriyaki flavor.
When the veggies are cooked through and warmed up, add the chicken back in. Stir everything together so the chicken warms back up and is integrated into the stir fry.
Microwave the bag of rice, or head over to the steamer to dish up a serving.
Top the rice with your fabulous mixture of stir-fried vegetables, savory chicken and teriyaki sauce. Enjoy a full belly and marvel at the fact that less than a half hour ago, you had no idea what dinner would be!