I’m bone tired. We just came back from our annual Disney vacation on Friday, and the American Dietetic Association Conference began Saturday which is right in my home town. It’s been great to meet many of the dietitians I’ve become friends with online since starting this blog. But I’m exhausted!
So it’s all about easy and familiar meals this week. I’ve been on the lookout for a chicken teriyaki recipe. I tried this slow cooker one from Meal Makeover Moms which turned out great — but even that’s too complicated for this crazy week. So I winged and made this easy and yummy meal in minutes.
And here’s what I did.
I steamed the vegetables ahead of time — I put the carrots in first since they take longer and then added the broccoli until it turned bright green. I stored these in the fridge until it was time to cook.
I defrosted frozen cooked chicken I had in the freezer and cut them into small pieces — tofu or shrimp would work too. I put everything in large pan (or wok) with a little oil and 2-4 Tbsp. of this teriyaki sauce from Trader Joe’s (Island Soyaki). I mixed it around until everything heated up, about 5 minutes.
I used frozen brown rice (also from Trader Joe’s) which only takes 3 minutes in the microwave. I served the chicken and veggies over the rice.
Big A is not a stir fry fan so I served the meal with some fruit. I also cut up the chicken and veggies a bit more for the kids. Little D loves stir fries, it’s so cute.
So that’s my easy meal for the week. Anyone making something like this?