One of my saving grace's this week is a new season of Deadliest Catch. Oh how I've missed this show. I've watched it almost every year since it started in 2005. I can't believe it's been on that long. I sometimes go to McCormick and Schmick's because they have crabs from the Northwestern. I know...I'm a goof. And yes I did cry when Phil died. Who wouldn't??
We're watching it now on DVR. I may be a little distracted. LOL It seems there are several changes to the fleet this year. Should be a good season.
Speaking of seasons, I was wandering through WalMart and found some interesting spice packets from McCormick. They're called Gourmet Seasons. I found an interesting Asian inspired one and thought I'd try it this week for dinner. They apparently have quite a few different combinations.
Smoked Paprika Chicken Taco Recipe & Seasoning Mix
Gourmet Roasted Herb Chicken Recipe & Seasoning Mix
Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
Bourbon Spiced Pork Recipe & Seasoning Mix
Creamy Parmesan & Sun Dried Tomato Chicken Penne Recipe & Seasoning Mix
Garlic & White Wine Chicken Scaloppine
Herbes de Provence Roasted Chicken & Potatoes
Smoked Sausage & Pepper Creole Jambalaya
Sweet Basil & Oregano Bruschetta Chicken
I'm interested in trying the Smoked Paprika Chicken Taco and the Parmesan & Sun Dried Tomato mix. They all sound very interesting and came make for some pretty quick, weeknight eats. I'll have to look for more this weekend, but I only have the one for us to try.
Today, as a matter of fact.
This was SO easy to throw together! I had originally planned on making this with some beef I had in the freezer, but plans changed Tuesday and we didn't have chicken Caesar like we planned. So, I saved the chicken and made stir-fry with it instead.
Stir-fry is so easy to throw together. Some frozen stir-fry blends, a can of baby corn, some meat, and some rice and voila! Dinner is served. And I don't know about you, but I LOVES me some baby corn. I can pop open a can and just eat them straight out of the can. nomnomnom
If I forget to take the vegetables out of the freezer to thaw, then I simply put them in a strainer and run hot water over them and let them set. I stir them a bit, run more hot water over them, and toss them again. I check them one last time before adding to the pan to make sure they're thawed. This is a pretty easy way to thaw the veggies for a stir-fry.
Combine the chicken, 1/4 cup of cornstarch, 1 teaspoon of sesame oil and 1 tablespoon of soy sauce. Stir to combine and marinate 30 minutes.
Heat a large pan on high heat. Add oil and swirl to coat. Add chicken and cook 7 to 10 minutes or until cooked through.
When the chicken is cooked, add the vegetables and continue to cook until they are heated through.
Combine 1 1/2 cups water, 2 tablespoons cornstarch and 2 tablespoons oyster sauce in a small mixing bowl. Add McCormick seasoning and stir to combine.
When the vegetables are heated through, add the water mixture to the pan and bring to a boil. Lower heat and simmer until thickened.
Serve with hot, cooked rice.
Toasted Sesame & Garlic Stir-Fried Chicken
Recipe by A Kitchen Hoor (@flowerfroggirl)
- 1 pound chicken breast, cut into bite sized pieces
- 1/4 c cornstarch
- 1 t sesame oil
- 1 T soy sauce
- 1 T extra virgin olive oil
- 14 oz frozen stir-fry vegetables, thawed
- 14 oz canned baby corn, drained
- 1 1/2 c water
- 1 T cornstarch
- 2 T oyster sauce
- 1.4 oz McCormick Gourmet Toasted Sesame & Garlic Stir-Fried Chicken Recipe & Seasoning Mix
- Combine chicken pieces, 1/4 cup cornstarch, sesame oil, and soy sauce. Marinate 30 minutes.
- Heat a large pan over medium-high heat. Add oil and swirl to coat.
- Cook chicken 7 to 10 minutes or until cooked through and no longer pink.
- Add vegetables to chicken and continue to cook until the vegetables are heated.
- Combine 1 1/2 cups water with cornstarch and oyster sauce. Add the McCormick recipe and seasoning mix and stir to combined.
- Add seasoning mix to pan and bring to a boil. Lower heat to simmer and continue to cook until the sauce thickens.
- Serve over hot, cooked rice.
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