Almost Asian Stir Fry

There are days when I am pulled in so many directions that I need fast and easy meals. My family needs to eat and I need to be able to throw something together in a hurry between activities. Typically, those days are my slow cooker days but if I feed them too many slow cooker meals then they start to regard the slow cooker itself as the enemy. A side eye wariness begins to develop and I. Just. Can’t.

I have to tell you something – this Almost Asian Stir Fry is pretty much just a lie. There is nothing authentic about this dish. This recipe utilizes Asian Sesame salad dressing with just a few additions for the basic flavor of the whole meal. That allows it to be really easy and really tasty. There’s also spaghetti noodles and broccoli. Not traditional at all but it takes about 15 minutes to make it and they eat it up and they’re out the door and that is magical! The recipe is slightly adapted from one I found about ten years ago in the Kraft Food & Family magazine and it has stuck around that long in this house for a reason. Easy. Tasty. Filling. Good. FAST.

Bring salted water to boil in a large saucepan. Add thin spaghetti and cook per package directions, stirring occasionally.

In the last 3 minutes of cooking time, add the broccoli florets to the boiling water and noodles. Fresh or frozen, this technique works great! Stir occasionally.

Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Sprinkle the chicken strips with salt and pepper and then add them to the pan.

Cook chicken until no longer pink, approximately 7-8 minutes, stirring occasionally. Add garlic powder, ground ginger, red pepper flakes, soy sauce and Asian salad dressing and stir, cooking for 1-2 minutes until well coated and warmed.

Drain pasta and broccoli and place into a large bowl. Pour chicken mixture over pasta and broccoli and toss to combine.

Divide into serving dishes and sprinkle with peanuts if desired. Serve Immediately. Enjoy!

Almost Asian Stir Fry

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Servings: 4

Ingredients

• 1/2 box spaghetti noodles (thin or regular) (approx 8 oz)
• 2-3 cups broccoli florets, fresh or frozen bite sized pieces
• 1 tbsp olive oil
• 1 pound chicken breast cut into strips
• salt & pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 1/2 tbsp soy sauce
• 1/2 cup Asian Sesame salad dressing
• 1/4 cup dry roasted peanuts optional, for topping

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Instructions

• Bring salted water to boil in a large saucepan. Add thin spaghetti and cook per package directions, stirring occasionally.
• In the last 3 minutes of cooking time, add the broccoli florets to the boiling water and noodles. Stir occasionally.
• Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Sprinkle the chicken strips with salt and pepper and then add them to the pan.
• Cook chicken until no longer pink, approximately 7-8 minutes, stirring occasionally.
• Add garlic powder, ground ginger, red pepper flakes, soy sauce and Asian salad dressing and stir, cooking for 1-2 minutes until well coated and warmed.
• Drain pasta and broccoli and place into a large bowl. Pour chicken mixture over pasta and broccoli and toss to combine. Divide into serving dishes and sprinkle with peanuts if desired. Serve Immediately. Enjoy!

* The information shown is an estimate provided by an online nutrition calculator.

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