It’s May. I need simple suppers in May. Anyone else feel a little like a chicken with their head cut off? Between school and sports, there is little time to squeeze in dinner, so recipes like this one are lifesavers! My kids love any sort of stir fry…especially if it has shrimp in it! I use the Argentinean Red Shrimp from Trader Joe’s, but any bag of frozen shrimp will do. Enjoy!
This recipe serves four to six. There is a lot of “about” in this recipe because really, just add what you like and make it your own without worrying too much over measurements.
3 chicken breast halves, cut into bite-sized pieces
1 tablespoon sesame oil
1 tablespoon olive oil, plus a bit more (I like to use both, but if you don’t have sesame oil, just double the EVOO)
1 pint of mushrooms (I used sliced portobellos)
about 2 cups of broccoli florets
about 2 cups of sugar snap peas
1 (10 oz) bottle of Teriyaki Sauce (you won’t use all of it)
salt and pepper
1 bag of frozen shrimp (I used a 16 oz bag of Trader Joe’s Argentinian Red Shrimp)
rice (we used brown) that is cooked, fluffy and ready to eat
In a big skillet, wok or large pot over medium-high heat, add in your sesame oil and a tablespoon of EVOO along with your bite-sized chicken pieces. Brown up the chicken a few minutes on each side until they’re cooked through. After that, stir in your mushrooms and another drizzle of EVOO. Stir until the mushrooms brown up as well. Once they’re browned, add in your veggies along with about half the bottle of Teriyaki sauce and a pinch of salt and pepper. Let everything saute together until the veggies get tender. Add in another splash or so of sauce if you think it needs it. Finally, add in your frozen shrimp and let them heat up. It will only take them about 3-4 minutes to cook.
Once everything is ready to go, serve it over your cooked and fluffy rice.
Easy as that, friends!