Wednesday, January 23, 2013

Chicken Stir Fry

My mother-in-law has been cleaning her house out and giving things away lately. Downsizing as it would be. My husband and I live 10 minutes from her lovely house, whereas his brothers live in Ohio. Guess who gets first pick of litter. One of the many things that we have received over the last year was a wok. Loving Chinese food as we do, this was perfect for us.
Working night shift, I have very odd eating and sleeping times. This meal was born out of my odd sleeping/eating times. Quick, easy, and full of good stuff to keep you going all night all. Plus, its Chinese food...Yum.
Happy Eating!

Chicken Stir Fry
1 lb chicken, cubed and salted
1 bag of frozen stir fry vegetables
2 tsp sesame seeds
2 Tbsp Olive Oil
2 Tbsp Ken's steakhouse Lite Asian Sesame with Ginger and Soy dressing
1 cup of cooked rice

-->Heat the Olive Oil  in wok on Med-Hi heat. The wok has to be very hot before you put in the meat.

-->Once the wok is smoking hot, literally, slowly add the cubed chicken.

-->Once chicken is completely cooked,turn the wok down to medium heat and  add the vegetables, sesame seeds and Asian dressing.* Cook for 10-15 minutes, until vegetables are tender, stirring frequently.

--> Serve over rice. Enjoy!!

*When adding chicken and vegetables to the hot oil, please make sure you defrost chicken and vegetables completely . Otherwise, the oil will splatter and it will hurt.