Stir-Fry

20 minutes
Serves 4
Available from April 14th - April 20th
$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 chicken breast strips, sirloin steak strips or shrimp. Fresh, pre-cut veggies make this recipe a snap.

  • CHOOSE ONE: 1.5 lb Chicken Breast Strips, 1 lb Sirloin Steak Strips or 1 lb Raw Peeled & Deveined Shrimp (51-60 per lb)

  • CHOOSE ONE: 11.5-12.7 oz House of Tsang Asian Sauce, Select Varieties

  • CHOOSE ONE: 32 oz Nishiki Premium 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 breast strips before simmering the mixture in House of Tsang Korean Teriyaki Sauce. The flavorful marinade enhances poultry and veggies without being too overpowering. Scroll down for step-by-step instructions on how to prepare our recipe for Korean Teriyaki Chicken Stir-Fry in less than 30 minutes.

Ingredients

  • Nishiki Premium 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 House of Tsang Korean Teriyaki Sauce
  • Fresh cilantro, chopped, for serving*

Directions

1Stir Fry

Cook rice according 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. Reduce heat to medium if vegetables begin to burn.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.

2Pot Sticker Cooking Instructions

Heat 1 tbsp canola 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.

3Spring Roll Cooking Instructions

Preheat oven to 400°F. Place Spring Rolls on a sheet pan and bake 5-6 minutes on one side. Turn 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