You know how much I love my stir frys. Some of my favorites are my Chicken, Green Bean & Mushroom Stir Fry , Chicken, Brussels Sprouts & Noodle Stir Fry, and my Cashew Chicken. And those are just the chicken ones!
So imagine my delight when I was browsing the fresh vegetable section in the grocery store the other day and I came across a Stir Fry Kit from Taylor Farms. Yes! Jackpot! This was a stir fry kit with all the veggies, chopped, and washed and ready to go, along with a sauce as well! Now this is fresh cooking, convenience style. They did most of the work for you so that you can take a 20 minutes stir fry and turn it into 10-15 be skipping all the chopping and sauce mixing steps. Now that's a good deal!
You may have heard of Taylor Farms. They are the ones that have those wonderful chopped salad mixes in bagged salad section. Well they now have a line of stir frys. I think there was 4 flavors to choose from but I gravitated immediately toward the Teriyaki Stir Fry Kit.
The kit includes broccoli, Brussels sprouts, kale, carrots, red cabbage, snow peas, and it includes the teriyaki sauce as well. All good stuff for you. All you need to do is add the protein and anything additional that you want. I chose to make it with chicken (my go to protein) and added some cashews to the mix for some extra crunch. Actually, I add cashews to a lot of things....that's my confession for the day!
This couldn't have been much easier since most of the work is done for you. I used my usual method of cutting the chicken in bite size pieces, dipping in cornstarch, and then cooking that first. Removing that to cook the veggies which cooked up quickly, then adding the cashews, chicken and the sauce. BAM! you're done! Serve alone or with rice and you have an easy, quick, and tasty dinner.
1 lb boneless chicken breast, cut into bite sized pieces
1/4 c cornstarch
3 Tbls canola oil, divided
1 bag Taylor Farms Teriyaki Stir Fry Kit
1/3 cup cashews, roasted
Optional: hot cooked rice
On a plate toss the chicken with the cornstarch.
Heat 2 tablespoons of the canola and in a large skillet or wok. Add the chicken and cook on medium-high until browned on all sides, about 3-4 minutes on each side. Remove chicken from the pan, and turn the heat up to high.
Add the remaining 1 tablespoon of canola oil to the skillet. Add all the vegetables and cook 4-5 minutes, until they are crisp tender. Add the cashews and stir until slightly roasted. Return the chicken and any juices back to the skillet. Add the stir fry sauce from the kit and toss to coat. Serve over hot cooked rice if desired.