I’m sure you can relate when I say, “I wish I had more time to make dinner during the week for my family.” But the reality is, it can be super hard! When you add the everyday things like laundry and raising my kids (my husband being one of them), to the long and delicious hours I work here at Mr. Food, life gets a little crazy. Things get so busy I’m often tempted to pick up takeout on my way home, or grab my family and go out to eat. When we do go out, it’s not always easy to find something that’s nutritious for my son, or for me! With all the not-always-good-for-you, but so-very-yummy menu options staring me in the face, it’s easy to go off the deep end. Who doesn’t love to indulge, I ask you!
That being said, when I come across a quick, mouthwatering recipe that requires minimal effort on my part, I make sure to jot it down. If this recipe happens to be chockful of yummy veggies, then it’s an even bigger score! The dish I’m talking about today is officially called Thai Chicken Stir-Fry; but my husband calls it, “that awesome chicken dish.” He loves the taste, and I love it because of the shortcut ingredients that I can always find in the freezer aisle.
HOW TO MAKE THAI CHICKEN STIR FRY
Step One: Gather your ingredients: I use frozen zucchini spirals and carrot spirals, both of which I thaw and they are a lot easier than making the spirals myself. Plus, grab yourself a package of frozen broccoli florets, thawed grilled and ready chicken breasts, some frozen white rice and sweet Thai chili sauce, soy sauce, minced garlic, vegetable oil, and vegetable egg rolls.
You’re not gonna believe how delicious these ingredients are when they come together! Trust me, this recipe is going to take the stress out of making dinner.
Step Two: The first thing you want to do is put some frozen premade egg rolls on a baking sheet and cook according to the package directions. This takes just minutes.
Step Three: Meanwhile, put 1 tablespoon of vegetable oil in a large skillet, over medium high heat. When the oil is hot, pour in a half bag from all the yummy veggies. That includes the zucchini, carrots, and broccoli. Also, add 3 cloves of minced garlic, cooking it all together for 2 minutes or until heated through.
I love the smell of garlic and heating it with these veggies made my stomach growl!
Step Three: Stir in 2 tablespoons of soy sauce and one cup of the thawed and dried chicken. Let that heat for 5 minutes. Add the chili sauce and keep heating it for 2 minutes or until heated through.
You might notice your kitchen filling with an irresistible aroma at this point. More than likely, whoever you’re cooking for might be drawing closer in an anticipation. Don’t worry! We’re almost done.
Step Five: Heat the frozen rice according to package instructions. Boy is this easy! Once it’s ready, put the rice on a plate, spooning the stir fry mixture over it and you are good to go. Don’t forget to grab an egg roll to add to the plate!
This recipe is hearty, flavorful, and a fantastically fresh change from the routine meals I make during the week. Since I made it the first time, my family asks for it at least once a week. Guess they don’t believe you can have too much of a good thing!
If I can leave you with anything, it’s this: Thai Chicken Stir Fry is a perfect, easy, anytime meal that your family will want again and again. I was more than happy to make this tasty meal part of our weekly meal plan. After all, how could I resist my husband looking at me, with a full belly and sleepy eyes, and happily saying …”OOH IT’S SO GOOD!!©”
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This conversation is sponsored by National Frozen & Refrigerated Foods Association. The opinions and text are all my own.
What is your favorite quick and easy weeknight recipe?