QUICK AND EASY 15 MINUTE CHICKEN STIR FRY Simple Meals

Only got 15 minutes to whip together a fresh and yummy dinner? Try our quick and easy 15 minute chicken stir fry and ditch the grilled cheese.

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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:

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.
Add 1 Tablespoon of the oil and heat until shimmering.
Add the chicken and season with a pinch of salt and pepper.
Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
Remove the chicken to a plate.
Add the remaining oil to the pan and add the broccolini, carrots and peppers.
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