Wednesday, November 7, 2007

Super Easy Asian Stir Fry

I'm not much for measuring, but here's a rough estimate:

1 bottle Kraft Asian Toasted Sesame Dressing
2 boneless skinless chicken breasts cut into small pcs
2 c. chopped broccoli (fresh is best)
1 c. thinly sliced carrots
1 pkg. sliced mushrooms

Start by steaming broccoli and carrots (this just speeds up the process). While they're steaming, sautee chicken and mushrooms in a small amount of canola oil until chicken is nearly cooked through. Add the dressing into the chicken/mushroom pan, anywhere from 1/2 to 3/4 of the bottle, depending on how saucy you like it. Bring to a simmer, then add in broccoli and carrots. Cover, reduce to low heat, simmer for about 10 minutes, until broccoli and carrots are tender.
Can be served over rice or pasta.

Tips: I added in a small amount of garlic powder, ginger, and cayenne for added flavor. Also, if you'd like a thicker sauce, mix up about 1/4 cup's worth of corn starch and water and mix in before covering. I also sprinkle Fresh Gourmet Garlic Ginger crunchy tortilla strips on the top--excellent. This is a super easy dish with lots of flavor and good-for-you stuff!

Substitutions: Beef can be used instead of chicken, or shrimp can be added to the chicken, or substituted. Just about any veggies can be added--fresh snap green beans, asparagus, green onions, red bell peppers, and so on!