Gourmet homemade supper on your busiest days? Now it’s possible with this 10-Minute Teriyaki Chicken Stir-Fry!
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As a blogger, I’ve had the opportunity to partner up with various brands, all of which I respect, and all of which sell products that you’ll find at any time on my shelves or in my pantry. Brand partnerships are a win-win situation for both myself, the blogger, and for you, the reader. They allow me to continue to bring you high-quality recipes on a continuous basis, all completely free of charge. What you don’t know is that behind the scenes, I’m actually really picky about the brands and products that I work with, and turn down the vast majority of products that cross my inbox.
Obviously, I turn down the non-kosher products. I also turn down products that I don’t personally like or use. But then there’s another category – products that I don’t feel comfortable promoting because they aren’t very good, because they aren’t worth the cost, or for some other reason – I wouldn’t buy them. And the reason is simple: your trust in me is far more valuable to me than any amount a brand might be willing to pay me to promote a product. In the four and a half years that I’ve been blogging, I know you guys have learned that I put my heart and soul into my blog, and that I mean everything I tell you. And I wouldn’t jeopardize that. Ever.
So when the folks at Kosher Club approached me about promoting a new product that they were bringing to the kosher market, I was skeptical. Their product, shelf-stable chunked chicken (sold in a can) didn’t sound like something I would go for. So we made a deal: They would send me some to try, and if I liked it, we would work together. If not, all bets were off and I wouldn’t be willing to work with them.
The first thing I made with Kosher Club chicken was a simple chicken in sauce dish. I took a bite – nervous, hesitant…and it was good. I sat there wondering if I could taste an aftertaste at all, when I took another bite. Suddenly, I had finished my entire plate, and enjoyed it. And I was sold. Ideas for new and exciting ways to use this product started swirling around my head.
The next thing I made was this 10-Minute Teriyaki Chicken Stir Fry. The first (and most obvious) benefit of using this chicken was that I didn’t need to cook the chicken, remove it from the pan, then cook the veggies. The chicken is fully cooked – so you don’t need to do that! Here’s the other benefit – that was a really pleasant surprise: the chicken was softer and more moist than any stir fry I’ve ever had. Any. Better than really good chinese take-out. Better, even, than when I pre-cook the chicken. Because it’s fully cooked and packed in water, the chicken is incredibly moist – and almost impossible to mess up!
You’re going to see a couple of more recipes from me using Kosher Club Chunked White Chicken (and make sure to notice the gorgeous packaging photo – taken by me!). I’m genuinely excited by the possibilities for this – imagine how a can opener and a panini machine can mean delicious, gourmet suppers on vacation in a location where no other Kosher food exists! Imagine coming home late in the afternoon, cranky and hungry children on hand, and putting together a wholesome supper for them…in just ten minutes? Now you can! #HomemadeChickChock
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- 1 Tablespoon sesame oil
- 2 Tablespoons canola
- 1 medium spanish onion, peeled and diced
- 1 red pepper, cut in strips
- 1 zucchini, cut in half slices
- 1 can baby corn nuggets
- 2 (10 oz) cans Kosher Club Chunked White chicken
- ¼ cup soy sauce
- ¼ cup ketchup
- ¼ cup honey
- 2 Tablespoons brown sugar
- 3 frozen garlic cubes or 2 cloves fresh garlic, minced
- 1 ginger cube or 1 teaspoon ground ginger
- 2 teaspoons sriracha or hot sauce
- scallions, sliced
- noodles or rice
- In a large pan or wok, heat oil to high heat. Add the onions and fry, stirring often, for about 2-3 minutes, until onions are translucent.
- Add pepper, zucchini and baby corn. Continue to cook, stirring often, for about 5-7 minutes, until vegetables are cooked but still crisp.
- Meanwhile, prepare the sauce: combine all ingredients in a small bowl and whisk until smooth and combined.
- Add chicken and sauce to pan, and stir gently so everything gets coated. Cook for an additional few minutes, until chicken is heated through.
- Serve hot, over rice or noodles, and top with sliced scallions, if using.
- Feel free to switch up the vegetables - use whatever you like or have on hand instead of those listed.
Tools Needed for This Recipe:
Look out for Kosher Club Chunked White Chicken in your local kosher grocery stores – starting today! If you don’t see it – ask for it by name! I challenge you to try it and be convinced, like I am. Stay tuned for more recipes in some of your favorite local publications too.
Kosher Club Chunked White Chicken is certified kosher by Tartikov and OU meat (heimish shechita and hisachdush chicken). Click here to see a list of stores where you can purchase this new product.
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Thanks for stopping by! I hope you’ll try this exciting new product – and come back here to tell me what you think! -Miriam P.S. Some of you might not know that I’m also a food photographer – so make sure to take note of the packaging photo that I took!
Disclosure: This post is sponsored by Kosher Club, but all opinions and thoughts are 100% genuince and my own! This post also contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.