Quicky Stir Fry for Baseball Nights!

Do you ever see those pre-cleaned, pre-sliced, pre-selected veggie bowls for sale at your grocery store labeled Asian Vegetable Stir Fry {or something to that effect}? This one from Trader Joe's was $3.99! To me, that's a HUGE bargain for pre-cleaned, pre-sliced, and pre-selected vegetables. And what a variety!

{I'm a sucker for those little baby corns.}

We are now spending most of our evenings at the baseball diamond, so this veggie bowl was worth it's weight in gold. During the day, I pre-cooked the rice {which you could also do on the weekend}, and made some Tastes Like {Rotisserie} Chicken. All you need is some stir fry sauce and you're set for a quick, easy, dinner! 

You will need:

One bowl of pre-cleaned, pre-sliced, and pre-selected veggies :)

Canola or Peanut oil

Soyaki sauce from Trader Joes or any Asian stir fry sauce

Chicken stock

Pre-cooked rice {I used brown rice}

Pre-cooked chicken {I used Tastes Like {Rotisserie} Chicken}

Preheat a deep skillet to high. When hot, add a couple tablespoons of either canola or peanut oil.  {I love the flavor peanut oil gives any stir fry!} Toss in the veggies and stir fry over medium high to high heat until heated through & NOT QUITE tender. {Stir fry veggie are notorious for  maintaining their crunch. The key to the crunch? High heat, uncovered, and short cooking time.} If your pan dries up, you can splash in some chicken stock to cut down on oil. Just be careful so it doesn't spatter on you :)

To make the sauce, mix equal 1 part soyaki to 2 parts chicken stock. {I used about 1/4 cup soyaki and 1/2 cup chicken stock.} Once you remove the veggies from the heat source, pour in your sauce and toss to coat. Heat up your rice and chicken. Layer veggies on top of chicken on top of rice. Top with additional Soyaki {or other stir fry sauce} to taste. 

 

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