Recipe Under Review: Super Speedy Chinese Stir Fry
More Info At: Hungry Girl's 300 Under 300
First Impression: always looking for new stir-fry ideas!
Verdict: not too shabby, but not amazed.
One of the reasons I really like this recipe is that not only is it quick and easy to make, it's also easy to keep the ingredients on hand at all times so you can always make it in a pinch. Frozen veggies, canned fruit, (frozen) chicken breast... simple and versatile!
|These are the frozen "stir-fry" veggies I opted for, but there are a ton of options in the freezer aisles these days so you can easily pick one to suit your preferences.|
|10 oz chicken breast, cut up salt & peppered and teriyakied|
|Just added the veggies to the no-longer-pink chicken!|
|Mandarin oranges are the last step, just gently stir in!|
|The finished product!|
Flavor-wise this was real good! Not too intense on the flavor, but a nice balance of light spicy and sweet, which I loved! The serving size was also great, I couldn't even finish my bowl. Definitely a full meal for 2, could easily be 3 if no one is starving. I think it would pair great with some brown rice as well if you wanted to stretch this dish even further.
Overall this is something I would definitely make again. I would pay a little closer attention to my cook time though, as I accidentally overcooked the veggies. The recipe says it's done when the "excess water has evaporated" so I was standing and stirring trying to get the water to go away and it never really did. That was the major downside to this, there was a decent amount of liquid in the pan and that's just not something I like with my stirfry.