Stir Fry

30 minutes
Serves 4
Available from January 29th - February 4th
$20

Meal Includes:

Our healthy, simple, and simply delectable stir fry meal is back! Choose from a variety of savory sauces to pair with our sirloin steak or chicken breast strips. Fresh, pre-cut veggies make this recipe a snap.

  • CHOOSE ONE: 1 ½ lb Chicken Breast Strips or 1 lb Sirloin Steak Strips

  • CHOOSE ONE: 12 oz The Fresh Market Asian Sauce, All Varieties

  • CHOOSE ONE: 32 oz Dynasty Jasmine Rice or 16 oz Cauliflower Rice, All Varieties

  • CHOOSE ONE: 8-9 oz Vegetable Spring Rolls, Pork Pot Stickers, or Chicken Pot Stickers

  • GET ONE: 16 oz Stir Fry Veggie Kit

Our Favorite Way To Serve It Up

In this week’s featured recipe, we sear crisp vegetables with chicken before simmering the mixture in The Fresh Market Korean BBQ Sauce. The flavorful marinade enhances meat and veggies without being too overpowering. Scroll down for step-by-step instructions on how to prepare Korean BBQ Chicken Stir Fry in less than 30 minutes.

Ingredients

  • Dynasty Jasmine Rice
  • 1 Stir Fry Veggie Kit
  • 4 tbsp canola oil, divided*
  • Kosher salt and freshly ground pepper*
  • 1 ½ lb chicken breast strips
  • 1 bottle The Fresh Market Korean BBQ Sauce
  • Fresh cilantro, chopped, for serving*

Directions

1Stir Fry

Cook rice to package directions. Chop vegetables into smaller, bite-sized pieces.

Heat 2 tbsp oil in a large skillet over medium high heat until it shimmers. Add vegetables, season with salt and pepper, and sauté 5-7 minutes until softened. Remove to plate and set aside.

In the same pan, add remaining 2 tbsp oil until it shimmers. Add chicken, season with salt and pepper and cook on all sides until juices run clear and no pink remains, 7-10 minutes.

Reduce heat to medium and add sauce, stirring to combine. Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes. Serve stir fry mixture over cooked rice and top with cilantro.

2Cauliflower Rice Cooking Instructions

Heat a large skillet over medium high heat. Add 2 tbsp extra virgin olive oil. Add cauliflower rice and sauté for about 5 minutes, stirring frequently.

3Pot Sticker Cooking Instructions

Microwave Instructions:

  • Submerge Pot Stickers in water for 10 seconds.
  • Place Pot stickers in microwave safe dish. Microwave for 2-2½ minutes on high.

Pan Fry Instructions:

  • Heat 1 tbsp oil in skillet over medium heat.
  • Gently add Pot stickers and fry for 2 minutes or until the bottom is golden brown.
  • Add 2 tbsp water to skillet and cover. Reduce heat to low and simmer 3 minutes or until water evaporates.

Use caution when adding water to hot oil as oil will pop.

4Spring Roll Cooking Instructions

Preheat oven or toaster oven to 400°F. Place Spring Rolls on a cookie sheet and bake 5-6 minutes on one side. Turn Spring Rolls over and bake 5-6 minutes until crispy. For crispier skins, spray Spring Rolls with cooking oil prior to baking.

*Product not included with little Big Meal