Weeknight Stir Fry

It’s Back to School time!  This year, it’s a little bittersweet for our family because it’s the first time in about 23 years that neither of the two kids are going back to school in Fall.  The last kiddo graduated in May with her Nursing Degree.  Nonetheless, the days are still getting shorter, the leaves are turning vibrant shades of orange and red, and we’re starting to think about tuning up our snow blower. (This is Wisconsin after all– snow can happen at any point now! Yes, I know it was 93 degrees today…)

Back to School time means that our schedules are much busier than they were during the summer.   This week’s #SundaySupper theme features fast meals that you can pull together in less than 30 minutes from start to finish.  There is absolutely no reason why your family has to grab fast food this school year.  Our wonderful team of bloggers has pulled together some mouth-watering menus that will surely keep your palate satisfied for quite some time.

In our house, we would often turn to our local Chinese restaurant when time was short.  Instead of picking up the phone and bringing home the familiar take-out boxes, why not pull together an amazing MSG-free stir fry in less time than it takes for delivery to arrive.  In fact, when I made this for my family, our son even commented to me, “are you sure that you made this?  I think you just ordered take out and slipped it on a plate.”  

What’s great about this recipe is that you can really do whatever you want with it.  You can use any kind of protein such as chicken, beef, pork, or tofu.  You can use any kind of vegetable, too.  I really love this time of year because the Farmer’s Market is full of delicious produce to choose from– just look at these beautiful colors!

The magic of this dish is in the stir fry sauce and glaze.  I even had some Sriracha sauce on had that I put on top of my portion.   Feel free to experiment with your stir fry, but this is how I made mine:

Ingredients

  • 2 chicken breasts, cut into strips
  • 3 Tbsp sesame seed oil (divided)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red pepper, julienned
  • 1 green pepper, julienned
  • 1 can of baby corn, ears cut in half
  • 5 shiitake mushrooms, cut into small strips
  • 1/2 cup of green beans, ends trimmed
  • 1 large carrot, sliced into very thin coins
  • 1/4 soy sauce
  • 1/4 chicken broth
  • 1 Tbsp rice wine vinegar
  • 1 tsp white sugar
  • 1 tsp sesame seeds
  • 1/4 cup water
  • 1 Tbsp corn starch
  • Salt and Pepper to taste

Directions

In a wok or stir fry pan on medium-high heat, add 1 Tbsp of the sesame seed oil and when hot, add the chicken strips.  Lightly season with salt and pepper.  While the chicken is cooking, quickly dice/mince/julienne/chop all the vegetables as directed.  (If you are serving over rice, you should think about starting the rice at this point)

Cook the chicken until it is done and just starting to turn brown.  Remove chicken from the pan.  Add the onion and garlic.  Cook for about 1 minute on medium-high and add 1 more Tbsp of the sesame seed oil.  Add all the remaining vegetables to the pan.  While the vegetables are cooking, in a small bowl, combine the soy sauce, chicken broth, rice wine vinegar, sugar, sesame seeds and the remaining 1 Tbsp of sesame seed oil. Stir. When the mixture is prepared, add it to the vegetables.  Continue cooking for about 4-5 minutes on medium heat.  In another small bowl, make the glaze by combining the water and corn starch.  Immediately before serving, add the corn starch mixture to the stir fry pan and stir to coat all the chicken and vegetables.  Any remaining sauce will immediately thicken and coat the stir fry.  Serve over rice.

If you like this, make sure to check out the rest of these awesome recipes that can all be made in 30 minutes or less.  I’m continually blown away by the talent and creativity of the #SundaySupper bloggers.  If you stop by, leave a comment.  I’m sure they’d love to know you were there!Greek Dogs by Supper For a Steal

Grilled Chicken Caesar Salad by Magnolia Days

Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table

Zucchini, Corn and Bacon Crepes by Vintage Kitchen

Oregon Shrimp Quesadillas by Pescetarian Journal

Korean omelet rice by Crispy Bits & Burnt Ends

Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking

Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies

Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious

BLT Soup by Meal Planning Magic

Korean Pan-Fried Fish by Kimchi Mom

Stove top mac ‘n cheese by Gotta Get Baked

Deconstructed Enchiladas by In the Kitchen with KP

Croque Monsieurs by Juanita’s Cocina

Summer Squash and Mushroom Quesadillas by Chocolate Moosey

Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter

Garlicky Pasta with Swiss Chard and Beans by Webicurean

Baked Spanish Tortilla by Happy Baking Days

Grilled Chicken Caesar Pizza by In the Kitchen with Audrey

Chicken Pasta with Spinach and Beans by The Lemon Bowl

Tomato Pie by My Catholic Kitchen

Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef

Tomatillo Chicken Stew by Small Wallet, Big Appetite

Pollo a la Crema by La Cocina de Leslie

Baked Tilapia Fish Tacos by Home Cooking Memories

Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the   Nolands

Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence

Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom

Ricotta – Tofu Tomato Toasts by Yummy Smells

One Pot Spicy Asian Chicken and Rice by Hezzi D

Turkey Italian Brown Rice Casserole by Momma’s Meals

Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen

Cashew Chicken Stir-fry by Diabetic Foodie

Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts

Roasted Butternut Lo Mein by The Meltaways

Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings

Jerk Chicken Chili by Mrs. Mama Hen

Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife

Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen

Pasta with sausage and cherry tomatoes by Tora’s Real Food

Chicken Ravioli with Peas and Bacon by Daddy Knows Less

Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz

Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice

Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet

End of Summer Grilled Peach and Chicken Salad by Sustainable Dad

Teriyaki Tuna Bowl by Family Foodie

Weeknight Stir Fry by From Fast Food to Fresh Food

Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again

Taco Bake by Daily Dish Recipes

Fried Rice and Black Beans by Mama’s Blissful Bites

Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake

Pasta in Tomato sauce and turkey meatballs by Basic & Delicious

Pasta Primavera by Midlife Road Trip

Tots Your Tots Will Love by The Hand that Rocks the Ladle
You can also join us on Twitter throughout the day on Sunday. We’ll be meeting up at 6:00 p.m. CST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat or TweetDeck. We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat.

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers.  Won’t you join us?

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