Tag Archives: chicken

Quick Chicken Stir-Fry

Quick Chicken Stir Fry @shecooksinstilettos.com

Okay, this made me the happiest person on the PLANET last night!!  Quick back story, I am not a huge fan of Asian flavors.  I don’t care for ginger or too much sesame flavor, but I have been looking for a good stir-fry sauce since I have been living at home with my mom!  We’ll just say 10+ years ago.  🙂  

Now, delve into your memory… remember the old Tyson Stir-Fry Meal Kits from the 90s?  My mom, sister and I LOVED the chicken stir-fry kit because the sauce was SO GOOD!  Plus the fact that the chicken, veggies, sauce and even the rice came in individual packets that you tossed together in about 10 minutes and voila, DINNER!  Unfortunately they stopped making these kits quite a few years ago; I have jonsed for that sauce ever since!  I’ve tried SO MANY bottled sauces and recipes, and ruined SO MANY batches of good veggies for years!!  UNTIL NOW!  

I go on these random internet searches for new recipes/sauces from time to time, just hoping to find a stir-fry sauce I like!  (Mainly because I feel stir-fries are the easiest way to get in your veggies and whole grains)  One day I came across people talking about a sauce called Mr. Yoshida’s Marinade & Cooking Sauce.  I don’t know what it was about their description, but I knew I HAD to try it.  Unfortunately no one near me carried the sauce!  I was just about to order it when I went to this INSANE new grocery store near me.  It’s a regular chain store that’s been around for years, but certain stores they’ve practically turned into an upscale Wal-Mart – IT’S NUTS!  Best thing ever:  THEY HAD THE SAUCE!!  

Quick Chicken Stir Fry @shecooksinstilettos.com

I just tried it last night, and as you may have already guessed – IT’S TASTES JUST LIKE THE TYSON’S SAUCE!!  You have never seen someone so excited to eat a BIG bowl of veggies, chicken and brown rice!  (Ironically, it was the first time I was smart enough to make enough stir-fry for only one bowl.  In case I didn’t like the sauce, I would waste so much food!)  Some may consider it too sweet, but it is called a teriyaki sauce on the bottle, so yeah, it will have a little more sweetness.  I figure something that makes me eat that many veggies and whole grains is worth it!  I also probably only used 2-3 tablespoons; at 45 calories a tablespoon…not bad right?  

I realize this is a stir-fry, so there isn’t much to tell – you can do whatever you want with a stir-fry!  But here is what I did:

Quick Chicken Stir Fry @shecooksinstilettos.com

Ingredients for One Serving:

1 – 1/2 cups veggies (I used fresh broccoli, green beans (trimmed and cut into thirds on a diagonal) carrots, and green peppers chopped into similar shapes and sizes

2 skinless chicken breast tenderloins, cut into thin strips on the bias

2-3 TBS Mr. Yoshida’s Marinade & Cooking Sauce

Corn Starch to sprinkle on raw chicken  (I don’t remember why we do this, but Emeril said to do this, so I do it!)

Your favorite rice (I like using Uncle Ben’s Instant Brown Rice because I can easily make 1 serving!  It’s SO EASY!  Just throw rice, water and a touch of butter in a pot.  That’s pretty much it!)

Directions:

1.  Preheat skillet or wok with a drizzle of canola oil, tablespoon or so

2.  Start cooking rice

3. Start cooking your “hardest” vegetables first.  In this case, the broccoli and green beans.  TIP: Keep the pan covered, stirring/flipping often until they start to get tender.  You can blanch these first if you want, but I feel this way keeps the nutrients a little better…and I’m lazy.  (If your pan doesn’t have a lid, any will work as long as it mostly covers, or you can even use a pizza pan!)  Then add remaining veggies and about half of the sauce.  Still keeping pan covered and stirring often.  

4.  Once vegetables are about where you want them, time to add the chicken.  If you are using a wok, use traditional method of pushing veggies up the sides, placing chicken in the bottom.  If you are using a skillet, TIP: push as far as you can to one side of the pan, then slide this side of pan OFF heat source.  You can also remove them if you’d like, but again, I’m lazy.  Once chicken starts to brown, add remaining sauce and cook through.  Then stir veggies back in.

5.  Ready to plate!  Spread rice in bottom of dish, dump chicken and veggie mix on top and ENJOY!  

I promise you will NOT be disappointed!! 

Quick Chicken Stir Fry @shecooksinstilettos.com

Low-Calorie Chicken & Stuffing Casserole

Grandma's low-cal chicken casserole @shecooksinstilettos.comDo you have those recipes that you just crave?  You know those recipes that take you back?  This is one of those dishes for me!  And the BEST part??  It’s LOW-CALORIE!  Yep, it weighs in at about 250 calories per serving!  Crazy right?  Oh, and did I mention how insanely easy this recipe is??  Let’s get to it!  (Oh, I should mention, this recipe is one passed down from my grandmother; pretty sure she got this off of a Campbell’s Soup can back in the day.  There are still versions of it around, but I’ve added my own touches.  But, as Bugs Bunny once said, “credits where credits is due!”)

 

HERE’S WHAT YOU’LL NEED:

Grandma's low-cal chicken casserole @shecooksinstilettos.com1 half  Rotisserie Chicken

1 box Chicken Flavored  Stuffing

1 can Reduced Calorie/Fat Cream of Chicken Soup

1 can French Cut String Beans

1 stick butter (I use unsalted)

 

I should also mention since it only takes about a half of a rotisserie chicken, if I have no other uses for the chicken, I double the recipe and freeze!  (As I did today 🙂 )

Now then…

 

ASSEMBLY:

I call it assembly, because let’s face it, this isn’t “cooking!”

Step 1:

Have you ever seen anything yummier?  LOL!

Have you ever seen anything yummier? LOL!

(Preheat oven to 350)  Prepare stuffing based on package directions.  Once you’ve gotten to the stage of adding the stuffing mix and lidded the pot, it can sit and wait for you!

Step 2:

Pull apart the chicken with your fingers to covered the bottom of a 2 quart casserole dish, sprayed lightly with cooking spray.  I like Grandma's low-cal chicken casserole @shecooksinstilettos.comto use exactly 1 side of the chicken, this means one breast, leg, thigh and wing.  I take MOST of the skin off, I do sprinkle in a bit here and there for extra flavor.  No sense in wasting that yummy herby flavor!  🙂  You don’t want big pieces here, but don’t make it too small or you’ll be in the kitchen forever!  (If you are doubling, as I did, get a comfy spot and have at it!  It does take a bit of time)

Step 3:

Grandma's low-cal chicken casserole @shecooksinstilettos.comNow it gets REALLY easy!  Ready for this?  Open a can of french-cut green beans, drain, dump and spread to cover the chicken.  (I use my fingers)  I know, that was tough!  Oh, you can also use peas, cooked broccoli or whatever, I just prefer the more mild flavor of the green beans.  Plus the shape matches the shredded chicken.  Yes, I’m OCD.  TIP:  I don’t drain to dry, a little extra moisture helps keep the chicken moist when baking.

Step 4:

Grandma's low-cal chicken casserole @shecooksinstilettos.comTruly…this is the hardest step for me.  Putting all that yummy stuffing on top of the green beans!  It doesn’t happen.  I ALWAYS keep a small bowl out for myself.  I consider it an appetizer while the casserole is baking!  😀

Step 5:

THIS IS THE MOST IMPORTANT STEP:  Open and dump the can of cream of chicken soup on top of the stuffing.  IMPORTANT:  make sure you flip your spoon and go around the edges to create a little space, then push some of the soup down and around.  But not all the excess!  Leave some little “puddles” on top because next your going to make “holes” all around the casserole.  You’ll want to  push the soup down so that as it bakes it works its way through all the layers.  As I tried to show below.  (Yes, a metal spoon might be easier, but I’ve been making this for longer than I can say, so it doesn’t matter to me.)

Grandma's low-cal chicken casserole @shecooksinstilettos.com Grandma's low-cal chicken casserole @shecooksinstilettos.com

 

Step 5:

Bake at 350 for about 30 minutes or until brown and bubbly.  THAT’S IT!  I know your friends or family will love it!  I also make this to take to work for Thanksgiving!

Grandma's Chicken Casserole @shecooksinstilettos.com

 

Now you’re ready to make the BEST freezer meal, ever!  Yes, this freezes really well!  TIP:  make sure you smash it down really well to not leave any air in the layers. Another TIP:  For the love – LABEL THIS!  I made this mistake in the beginning; you might think you’ll remember what it is, but things can look quite different when frozen.  This is one of those dishes!  It is pretty nondescript.  Final TIP:  Make sure anything you freeze is at refrigerator temp BEFORE putting in the freezer!  This will prevent large ice crystals from forming and piercing and drying your food as it thaws!  (Coming soon:  Microwave/Reheating tips!)

Grandma's Chicken Casserole @shecooksinstilettos.comGrandma's Chicken Casserole @shecooksinstilettos.com