Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.

My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.

Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.

CHECK MY AMAZING ASIAN INSPIRED MEALS INCLUDING MANY STIR FRY RECIPES.

I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.

I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.

I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.

I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.

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Also, I have separated everything into sections since so many of you like that with my CASHEW CHICKEN RECIPE.

It is one of the most popular recipes from Asian inspired meals on my blog. So I have felt that you might enjoy all of my Asian influenced dishes.

If you try this stir fry or any other of my recipes from the blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking Thank you so much in advance!

Yield: Serves 4

Chicken and Mixed Vegetables Stir-Fry

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb Chicken Tenders
• 1/8 tsp. Salt + Ground black pepper a generous pinch
• 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
• 1 tbsp. Oil
• 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
• 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
• SAUCE (for one meal)
• 1-2 tbsp. Gochujang Korean Chili Paste
• 1 tbsp. Honey
• 5 tbsp. Water
• Soy Sauce to taste
• VEGETABLES
• 1 tbsp. Oil
• Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
• 2 Garlic cloves mixed or sliced
• 1/2 onion diced or sliced
• Soy sauce to taste
• RICE -Read instruction on the rice package/ or you may use noodles
• 1 1/2-2 cup/s Premium Rice
• Water
• 1/4 teaspoon Salt
• Garnish
• Green Onion
• Toasted Sesame Seeds
• Red Chili Flakes

Instructions

CHICKEN:

1. Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
2. Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.

SAUCE:

1. While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
2. Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.

VEGETABLES:

1. In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
2. Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
3. RICE: Cook rice according to the package.

ASSEMBLY:

1. Pour sauce over the chicken and stir.
2. Add vegetables and stir to combine everything.
3. Cook for a few minutes or until the sauce gets thicker.
4. Serve it over rice (OR noodles)
5. Garnish it with toasted sesame seeds, green onions, and chili flakes.

Notes

You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.

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Sliders are something I make a lot, especially, Ham and Cheese Skillet Sliders. I love playing around with different flavors, but these ham and cheese sliders made in a cast-iron skillet are incredible.

They’re usually a hit at my house, I have to admit. We make them during birthday celebrations, Superbowl parties, and Olympics parties. It’s perfect for pool parties, too.

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My family and friends, as you might assume, are ecstatic when they see I am about to make them. Anyway, they are extremely adaptable due to the numerous possibilities and variations available.

I’m confident you’ll enjoy them just as much as we do. Use deli turkey, chicken, or beef instead of ham if you don’t eat ham. You could also use grilled chicken or taco meat.

When my kids help me in the preparation of these sliders, it makes me very happy. Well, when they’re in the kitchen with me, it’s just so much fun. Every second is precious to me.

Do you spend time in the kitchen with your children or grandchildren? Take your nieces and nephews and teach them some of your cooking talents. They’ll never forget that!

Anyway, it’s becoming increasingly tough to write a blog post these days. I mean, I do write, almost every day, but to sit and do it here is becoming harder, and I keep putting it off for some time.

With school starting soon, both literally and figuratively, and football season now underway, I thought I’d share some of our favorite sliders.

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If you make this recipe or if I inspire you to make any of my recipes please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking.

To me, it is all about sharing food so I would love to share at least a picture of your creation with others. Thank you in advance!

Also, check my Amazon store. I am amazon affiliated and I add things that I love, use, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

Yield: 8 to 10 SLIDERS

Ham and Cheese Skillet Sliders

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These ham and cheese skillet sliders are absolutely amazing. Easy, tasty and delicious.

Prep Time 5 minutes

Bake Time 15 minutes

Total Time 20 minutes

Ingredients

• 8-10 Sliders, or dinner rolls
• 1 tablespoon yellow mustard (optional)
• 10-12 oz Smoked Ham, about 2 slices per slider
• 8-10 deli cheese, medium thickness; provolone, mozzarella or American)
• 1 tablespoon unsalted butter + for brushing the skillet
• 1 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/4 teaspoon dried parsley
• 1/4 teaspoon oregano
• Pinch of chili powder

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice each slider bun in the middle then spread a thin layer of yellow mustard on the bottom of the slider; It is optional but it gives an extra kick.
3. Add smoked ham, then top it with the cheese; any other type of deli meat would work as well. Close the sliders and place them in a well seasoned 10" cast iron skillet, coated with a thin layer of butter.
4. Bake for 5 minutes in preheated, then brush each with melted unsalted butter mixed with garlic powder, dried herbs, and chili powder.
5. Bake for additional 7-10 minutes, or until the cheese is completely melted.
6. Carefully remove from the oven using oven mitts or a thick kitchen towel.
7. Allow it to cool down for 5 minutes then cut in between the sliders and serve immediately.

Notes

If you are using larger buns, like hamburger buns and similar, I'd suggest using a large baking sheet, then you can add ham and cheese individually in for each bun.

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Tomato Pesto Pasta with Shrimp and Zucchini is such a comforting meal. Well, is there anything more satisfying than a bowl of delicious pasta?

I must admit that my family, including me, couldn’t live without pasta. Actually, this is one of my husband’s favorite dishes. Well, then again anything with pasta is his favorite. I am so not joking at all.

The first meal that I cooked for him was Spaghetti Bolognese, which even after 17 and a half years later he still requests it once a week. I just updated in my quick version so it is done in no time.

Needless to say, even my kids are huge pasta lovers. I like it the most because there are so many options that you could whip up one amazing meal in no time.

Hide veggies, for example, make baked pasta, or just toss it in the skillet with some garlic and oil. This one though is fantastic. I can’t even begin telling you how many times I made this type of pasta.

It is much lighter than if you would use pasta sauce and extremely flavorful due to Tomato Pesto.

Tap here for more amazing dinner ideas that your family will love.

If you are looking for an upcoming father’s day meal, I think this would be it.

Not only that it looks pretty, but such a delightful combination of flavors that literally you’d feel like there is a party in your mouth.

Similar recipes that you might like:

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas
• Creamy Cajun Chicken Pasta

If you try making this Tomato Pesto Pasta with Shrimp and Zucchini, please let me know. Make sure to tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking.

Thank you so much in advance and Happy Cooking, everyone!

Yield: Serves 4

Tomato Pesto Pasta with Shrimp and Zucchini

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Easy and tasty dinner idea. Pasta dinners are such an amazing way to feed the whole family on the budget.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 cups Dried Pasta I used Elicoidali -Tubular pasta + Water + Salt
• ½ tablespoon Olive Oil
• 3 Garlic cloves sliced
• 1 cup Small Tomato Medley or Cherry/Grape Tomatoes
• 1-2 Zucchini preferably smaller/young, sliced
• 4 Oz 16 Oz Shrimps, per person, cleaned
• ½ tbsp. Lemon juice Meyer lemon
• A pinch of Sea Salt and ground black pepper
• 2 tablespoons Fresh Basil chopped + for garnish
• 2 tablespoons Tomato Pesto
• Grated Parmesan cheese

Instructions

1. Boil pasta according to the package and/or cook it to your own taste preference. You want pasta al dente, so approximately 10-15 minutes in boiling water – depending on what type of pasta you are using. Stir the pasta as it cooks, to keep it from sticking to each other. Just before the pasta is approximately cooked, remove a piece of the pasta to check for doneness. Make sure to season water before dropping the pasta in and you will need about 1 tablespoon of table salt. Drain, but reserve ¼ cup of pasta water, drizzle a bit of olive oil, toss to coat it with olive oil and set aside.
2. Heat a large pan with a good drizzle of olive oil, and add sliced garlic. Just before garlic slices turn to golden, add whole tomatoes. Make sure that you keep moving tomatoes so they do not burn. When the tomatoes start to blister add zucchini slices, and stir for about 45 to 60 seconds on medium heat.
3. Toss in cleaned and deveined shrimps, then add just a pinch of sea salt and ground black pepper. Keep stirring for a minute or so and add about ½ tablespoon of lemon juice. When the shrimps start to turn into deeper pink color, they are done. Add ¼ cup reserved pasta water and stir. At this point add freshly chopped basil and tomato pesto and stir.
4. Keep the temperature at medium-low. Add pasta to the skillet, one cup at the time and mix it. You want the pasta to be completely coated with tomato pesto. Serve it with a bit of grated Parmesan cheese and perhaps some salad on the side.

Notes

• If the shrimp is frozen, just fill a large bowl with cold water. Submerge the shrimps in the cold water and that should do the trick pretty fast.
• You can use any shrimps that you desire. Also, if you are vegan or allergic, you could make it without shrimps and cheese, which is also very delicious.
• You can use a different pasta, for example, gluten-free pasta, egg pasta, spaghetti, or perhaps if you are on a low carb diet you may use zoodles (zucchini noodles).
• You can use chicken, however, it might take a bit longer to cook. I would suggest that you cook the chicken first. So, cut into bite-size pieces and season it with a bit of salt and ground black pepper, then cook it in the skillet with a bit of oil for about 5-7 minutes over medium-high heat. After it cooks just transfer it to the paper towel and set aside until it's ready to be used. So you would add the chicken back at the point when I added shrimp, which is after I sauteed garlic, tomatoes, and zucchini.

 

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