Oh man, you guys. I can’t believe I haven’t talked about my love for stir fry. Chicken Teriyaki stir fry to be exact!

During my junior and senior year of college I lived with fours other girls. This was about the time when I really started to cook.

One of our favorite go-to meals was chicken teriyaki stir fry. Having that home cooked meal while in college felt like such a treat.

Fast forward to real world grown up life, where dinner often feels rushed and there aren’t enough hours in the day. Not even for my old-time fave, chicken teriyaki stir fry.

Well, fret no more.

Taylor Farms has just saved dinner. Their new Stir Fry Kits are the perfect quick, easy, and healthy dinner solution. You know me. Quick, easy, AND healthy? I’m in.

It’s as simple as tossing the veggies in a pan and sautéing them with enclosed sauce. In this recipe I used the Teriyaki Stir Fry Kit. Shocking, I know.

It’s packed with tons of veggies such as broccoli, brussels sprouts, kale, carrots, red cabbage, and peas! Just add your favorite protein, serve it over noodles, rice, or quinoa, and dinner is done!

Yes please. So if you’re looking to spice up your dinner routine a bit, try one of these kits.

Your grown up self will thank you.

Teriyaki Chicken & Veggie Stir Fry

Yield: 4 1x

Scale

Ingredients

2 boneless (skinless chicken breasts, cut into 1 inch pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 bag Taylor Farms Teriyaki Stir Fry Kit
3 ounces uncooked Ramen noodles
1/4 cup toasted cashews (roughly chopped)

Instructions

1) Bring a medium pot of water to a boil. Meanwhile, in a large saute pan heat 1 tablespoon of oil over medium/high heat. Add the chicken to the pan and season with the salt, pepper, garlic powder, and ground ginger. Cook chicken until lightly browned and cooked through, about 5-7 minutes. Once chicken is cooked, remove from pan and set aside.
2) Add the remaining 1 tablespoon of oil to the same pan and add the bag of veggies. Cook for about 5 minutes until veggies begin to soften.
3) Add the ramen noodles to the boiling water and cook for about 4 minutes.
4) Once veggies are cooked, turn the sautè pan’s heat to low, add the chicken back in, and toss everything with the Teriyaki sauce. Add the cooked noodles and continue to toss everything until well combined. Remove from heat, top with chopped cashews and serve immediately.