Tuesday, March 31, 2009

Chicken Stir Fry Recipe

I found a "go to" recipe in a free Kraft magazine quite a while ago; it's quick and tasty so it was a hit on a lot of fronts. The only problem with it is the Kraft Asian Toasted Sesame Dressing, a main ingredient, which has... DUN DUN DUN... high fructose corn syrup. (Kraft- hello- are you there? We soccer moms don't like high fructose corn syrup, in spite of the add campaign the makers of HFCS launched recently. I won't buy food containing that ingredient, including your salad dressings!) So we've experimented with several other organic brands of salad dressing with similar ingredients with sad results, up until tonight. I purchased Napa Valley brand Chinese Chicken salad dressing from Whole Foods and it makes the recipe! It not only has zero HFCS, it also tastes better than the Kraft dressing. Makes it a winner in my book.
Here's the revised recipe:

8 oz. angel hair pasta, uncooked (we usually use a whole package, which I think is 12 oz.)
1 head of broccoli, cut into bite sized florets
1 pound chicken tenderloins
1 sweet onion, chopped into bite sized chunks (or whatever size you like)
olive oil as needed to saute chicken and onions
1/2 cup Napa Valley Chinese Chicken Salad Dressing (we usually use closer to a cup)
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder (the original recipe calls for crushed red pepper; we leave it out since the kids don't like spicy food)
Girl Scout Honey Roasted Peanuts (just put the can on the table) (OK, doesn't have to be Girl Scout nuts; regular old peanuts will do just fine)

Saute the chicken tenderloins and onions in olive oil until cooked through, breaking up the chicken with a spatula into bite size pieces.

As the chicken is cooking, prepare the pasta according to package directions, adding the broccoli for the last 4 minutes. (Less if you like your broccoli crunchier; I like mine kind of soft.)

In a bowl, mix the salad dressing, soy sauce, and spices then pour over chicken and onions; cook until warmed through, stirring occasionally.

Drain the pasta and broccoli.

We serve this buffet style by allowing each person to dip their own pasta and broccoli, then spoon the chicken/onion mixture over the top and add peanuts to taste.

The original recipe is located on the Kraft website if you want to compare. (And how much tweaking do you need to do to make a recipe your own, anyway?)

3 comments:

Melinda said...

That sounds great and thanks for the comments on HFCS. It ought ot be banned. Adding this to my long list of recipes to try!

Kim said...

Hi Melinda:
It's so quick and easy; if you can find the salad dressing I'm betting it will be one of those recipes you make again and again, just like we do. :)

Kim said...

Follow up- we stopped by Whole Foods yesterday specifically to look for the Chinese Chicken salad dressing and THEY DIDN'T HAVE ANY, not even a spot for it on the shelf. WAHHHHH. :( I'll try The Fresh Market next time I get out that way.

I so hate it when the grocery stores stop carrying the products I like. :(