a quick and easy weeknight meal that you can whip up in 30 minutes using minimal ingredients. I used Kroger's Stir-Fry Kit, which is basically a bag of pre-chopped vegetables with a sauce packet. they have a variety of flavors -- I used their ginger-garlic, which is linked above. I added onion and garlic [cause, duh], tossed it all together with cooked spaghetti noodles and topped it with my pressure cooker honey-garlic chicken thighs. better yet, you can use the additional sauce that the chicken thighs cook in!
noodle stir-fry with honey-garlic chicken thighs
yields: 4 servings prep time: 10 minutes cook time: 30 minutes
1/3 cup honey
2 tsp. minced garlic [4 cloves]
½ cup low-sodium soy sauce
½ cup ketchup
1 tsp. dried oregano
1 Tbsp. sesame oil
1 lb. boneless, skinless chicken thighs
kosher salt & freshly cracked black pepper, to season
1 lb. spaghetti
1 yellow onion, diced
2 tsp. minced garlic
1 package Kroger vegetable stir-fry kit
In a small bowl, whisk together the honey, garlic, soy sauce, ketchup, oregano and parsley.
Pat the chicken thighs dry and season generously with salt and pepper.
Heat the sesame oil in the base of a pressure cooker either over the stove or using the sauté function, depending on your pressure cooker.
Brown the chicken thighs, cooking them in the oil about 2-3 minutes per side.
Pour the sauce over the top of the thighs. Cover and lock the lid.
While the chicken is cooking, cook the spaghetti according to the package’s directions. Drain.
Cook for 20 minutes with a 10-minute natural release.
Using tongs, shred the chicken. It should be tender enough for you to do it right in the pot!
Heat 1 Tbsp. oil in a large wok [or large pot if you don’t have a wok] over medium heat.
Sauté the onions for 3 minutes. Add the garlic and sauté for another minute.
Increase the heat to medium-high and add the package of stir-fry vegetables.
Season with kosher salt and freshly cracked black pepper.
Sauté until vegetables tender, but still have a bit of a crunch, about 5 minutes.
Add the sauce packet and the noodles to the pot and toss to coat and combine.
Plate the noodles and veggies in large bowls and top with the shredded chicken.
Garnish with freshly chopped scallions and sesame seeds.