QUICK AND EASY 15 MINUTE CHICKEN STIR FRY

I always thought that life was busy with kids and that it would slow down a little once they were in school and I was alone at home to get things done. I laugh out loud at my naive self. You don’t get more done with kids in school, you become a taxi, a tutor, a teacher, a maid, a lunch lady, a soccer mom, a shopper, and errand runner, a project planner, a nurse (because heaven knows once they start school they bring home every germ in the world) and the list only goes on and on. But this Quick and Easy 15 Minute Chicken Stir Fry is totally attainable even with all of that work.

Between packing and unpacking lunches and backpacks and making sure everyone gets out the door on time with all homework finished there isn’t a lot of time left for meal planning. And we know you’re in the same boat as us.

I thought I made quick and easy dinners before but we’ve stepped up our game. Who’s got time for a 30 minute meal on a day when 3 kids have to be in 3 different place all over town between 4-4:30?!
Cade called to see if I needed anything from the store and when I told him something I could make really quick before the girls had dance he showed up with Yakisoba noodles-found in the produce department and that only require a quick rinse in warm water to eat, and all the veggies for a chicken stir fry.

He rinsed the noodles and chopped the Broccolini (you could use regular broccoli) and peppers. I opened the matchstick carrots, the already sliced package of crimini mushrooms (ditch the boring button mushrooms, these ones are a little more like meat in flavor than a rubbery mushroom, and cut the baby bok choy open. 2 Minutes was all it took and I bet you could find a package of stir fry veggies which would be even faster.

In a measuring cup with threw together a little sauce for it all and opened up a package of already cubed chicken from the meat department, though it does cost more so next time we will just use our own, but hey convenience on a night like that was important.

Heat a skillet or cast iron pan over high heat and add a little oil. Add the chicken and season with salt and pepper. Turn the heat to medium and cook, stirring occasionally until cooked through, about 4 minutes. Remove to a plate.
INGREDIENTS:
  • 1 Package Yakisoba Noodles (found in the produce department and are precooked)
  • 3 Tablespoons Oil (canola or peanut)
  • 2 Chicken Breasts, cubed in 1″ pieces
  • Salt and Pepper to taste
  • 1 Cup Crimini Mushrooms
  • 1 Bundle Broccolini florets, stalks removed, or broccoli florets
  • 1 Cup Matchstick Carrots
  • 1 Cup Chopped Red Bell Peppers
  • 2 Baby Bok Choy, end removed and quartered lengthwise
  • 2 Green Onions, minced for garnish
  • 1 Tablespoon Sesame Seeds for garnish
  • FOR THE SAUCE
  • 1/2 Cup Low Sodium Soy Sauce or Tamari
  • 1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken
  • Base)
  • 1 Tablespoon Honey
  • 1 Tablespoon Brown Sugar
  • 1/4 Teaspoon Ground Ginger
  • 1 Teaspoon Minced Garlic, about 1 clove
  • 2 Tablespoons Cornstarch
DIRECTIONS:
  1. Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.
  2. Add 1 Tablespoon of the oil and heat until shimmering.
  3. Add the chicken and season with a pinch of salt and pepper.
  4. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
  5. Remove the chicken to a plate.
  6. Add the remaining oil to the pan and add the broccolini, carrots and peppers.
  7. Cook, stirring occasionally for 2 minutes.
  8. Add the mushrooms and bok choy and cook an additional 3 minutes.
  9. Meanwhile, run the precooked noodles through hot water to separate the noodles.
  10. Drain and set aside.
  11. Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
  12. As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.