We LOVE stir fry! It’s a great way to get in your veggies for the day, and there is something about the sweet and salty sauce that this stir fry is tossed in that’ll keep you coming back for more. I serve this stir fry at school with my kiddos favorite veggies and I serve it at home with our favorite veggies. The best part about stir fry is how versatile it is, and how limitless your options are. Stir fry is a great way to use up any veggies and meat in your fridge or freezer. Want to skip the meat, and make it a vegetarian meal? Go ahead – that is what makes stir fry such a great meal.
If you’re following my November Menu, then this recipe is a little bit different than the one which I included the ingredients for, but not much, and the variations won’t change up your menu or grocery budget too much. Instead of the soy sauce and rice wine vinegar I included in the grocery list, pick up a bottle of asian salad dressing – we used Ken’s because it was on sale, but the store brand is around $2 a bottle, makes 2 stir-fries and tastes absolutely delicious. The pre-made salad dressing has all of the flavors you want in a stir fry sauce, and costs a hell of a lot less to make, plus, it’s simple easy to just squirt a bottle of salad dressing into a stir fry and call it a day. We also served ours over some plain white sticky rice, and that was easy to prepare, about 25 minutes
Another great way to save money on this stir fry is to get frozen stir fry veggies. This makes it even quicker to cook up! Whether you serve it over rice, noodles, or even zucchini noodles – however you customize your stir fry to make it your own, this is a great base to start:
1 lb boneless, skinless chicken breast, cubed
2 cups asian sesame ginger salad dressing
2 tbsp olive oil
1 tbsp asian seasoning mix (or 1 tsp salt, 1 tsp ginger, 1/2 tsp sesame seeds, 1 tsp garlic, 1/2 tsp white pepper)
2 carrots, thinly sliced
1/2 each red and yellow pepper, diced
1 cup frozen broccoli florets
1 onion, thinly sliced
1 zucchini, diced
1 cup mushrooms, sliced
1 cup shelled edamame
rice or noodles, cooked according to package directions
Cook rice or noodles according to package directions.
Heat olive oil in a wok over medium-high heat until shimmering. Add carrots and onions. Cook stirring frequently – this is stir fry after all, until the onions start to soften and turn translucent – about 5 minutes.
Add remaining vegetables, and stir to combine. Cook, stirring frequently for another 5 minutes.
Make a well in the middle of vegetables by pushing them up the sides of your wok, and add diced chicken. Season with asian seasoning mix, and cook, stirring in cooked veggies, and combining chicken and veggies, until chicken is cooked – about 8-10 minutes.
Reduce heat to low. Add salad dressing and stir to combine. Let simmer for about 10 more minutes – or until your rice is done cooking.
Remove from heat and serve over rice.
If you love Asian dishes, try one of these two kid-friendly Chicken Teriyaki dinners
If you’re looking for the FREE Printable version of this recipe, click the link below to download a PDF version.