quick dinner

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SPONSORED POST: Weeknight Dinner Solution—Impromptu Stir-fry

San-J 3-Step Stir-fry

Makes 4 servings

STEP 1

Choose 1 pound of protein. Cubed tempeh, sliced chicken breast, thin-sliced beef…whatever works for you!

STEP 2

Next, gather 4 cups of vegetables. We like bell peppers, snow peas, carrots, onions, and broccoli—just to name a few.

STEP 3

Stir-fry protein and veggies with 3/4 cup of San-J Asian Cooking Sauce. Choose from 8 certified gluten-free flavors like our new Hoisin, Thai Peanut, Teriyaki, and Szechuan. Serve with prepared rice, gluten-free grain, or rice noodles.

Need some more direction or inspiration? San-J created a full set of stir-fry recipes using this 3-Step method, like the one below.

ORANGE SALMON STIR-FRY

Serves 4

Ingredients

1 pound Salmon fillet, cut into 1-inch cubes

2 Tablespoons Grapeseed oil, or any high-heat oil such as canola or peanut oil

2 cups Fresh asparagus, trimmed and cut into 1-inch pieces

1 cup Canned sliced water chestnuts, drained

1 cup Green onions, sliced diagonally into 1-inch pieces

3/4 cup San-J Orange Sauce

Directions

In a large frying pan or a wok, heat oil over high heat.

Add the salmon and sauté for about 2 minutes or until the salmon is lightly browned but not entirely cooked through. Add the vegetables and sauté for about 2-3 minutes. Pour the San-J Orange Sauce into the pan and cook, occasionally stirring gently, for about 3-5 more minutes or until the salmon is cooked through and asparagus is crisp tender.

Serve with glass noodles.

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Polenta to the Rescue

The other night I felt like a contestant on the Food Network’s chef game show, “Chopped.” I wasn’t really prepared to cook dinner and was trying to cobble something together from my basket of mystery ingredients. Plus, it was 6:15 pm and everyone had to be finished eating by 7:10 pm to get to their various practices and evening classes.

I had thin sliced chicken breast, plum tomatoes and a sweet onion along with a pantry stocked with gluten-free side dishes such as quinoa, rice, cooked polenta and frozen sweet potato waffle fries. I had jars of salsa, tapenade, marinara and this Trader Joe’s red pepper spread with eggplant and garlic.

I got out every fry pan I had in my cupboards and just fired up the stove top. Into one went the thin sliced chicken breasts with a little salt and pepper. Into another went a little butter with sliced rounds of polenta. Into a third pan went a little olive oil with rough chopped sweet onion and tomatoes. Once the chicken was done, I threw it on top of the onions and tomatoes and then added half the jar of the red pepper spread and some chicken stock and let it all come together. I think I had the entire dinner prepared in seventeen minutes.

Rice is my steady standby as a side dish, but even I get sick of it after a while. I happen to love polenta fried up this way. I am not as crazy about polenta when it looks like porridge. Plus, I think it only tastes good this way if it is loaded with cream and cheese, which would not sit well in a kid’s stomach before a basketball practice. Pan frying the sliced polenta gives it a nice brown crust and I thought it would be tasty with the chicken and the sauce layered on top.

After twenty minutes, I tried to artfully plate the polenta rounds with the chicken and this beautiful red sauce with chunks of tomato and onion. I was prepared for lots of groaning and a few refusals to eat, but to my surprise I only had one kid moan and groan.

I thought for sure one would scrape all the sauce into a corner of the plate and just eat the chicken; however she just picked out the onions and ate everything else! Two ate the entire dish and the complainer had a peanut butter and jelly.

I need to restock those pantry shelves again and I am definitely going to figure out more ways to use polenta!