Tangy & Quick Stir Fry

Quick meals are a necessity in our life.  My husband and I both work full time, and as many of you know that doesn't leave much time for anything else!  I prefer to spend as little time each night preparing meals so I can focus my energy on my kids.  The other week I had prepared chicken to use in my chicken strip recipe.  [Some of you know this already, but I do all my food prep for the week on Sundays to speed things up during our hectic weeks.]  Needless to say, things came up, we didn't eat them, and I had my husband throw the chicken in a freezer bag and freeze it for later.

Later came upon us last weekend when I needed a quick dinner and hadn't gone shopping yet for the week.  I pulled out the chicken, defrosted it, and decided to make stir fry instead!  We used a frozen veggie stir fry mix from Hy-Vee (it's nice to keep stuff like this on hand for emergencies), so the meal was super fast yet chock full of protein and vitamins.  It was also super yummy!

Ingredients:

·        4 chicken breasts

·        seasoning of your choice (we used Jamaican Jerk from our recent vacation)
·       1 T olive oil

·        1 bag frozen stir fry mix

Directions:

During meal prep: cut the chicken into strips.  Mine were about 1" thick and 3" long (at most).  Put in a glass container and add the olive oil and seasoning.  Mix together until coated.  You can seal this and store in the fridge for a few days if you're prepping meals ahead, freeze it in a freezer bag for later, or move right into the cooking directions below after marinating for at least 15 minutes.

Add a little olive oil to a wok or skillet.  When hot, add the chicken and cook through.  While cooking, steam the veggies in the microwave.  Once everything is cooked well, mix them together in the wok or skillet.  You can eat as-is or over rice or noodles.