Fall Solutions #13…Ginger Orange Sriracha Stir-Fry

I added some Honey Teriyaki sauce to cut some of the spiciness of the Sriracha sauce…

Ginger Orange Sriracha Stir-Fry

1½ lbs. boneless skinless chicken thighs, cut into strips
3 Tbsp. olive oil, divided
16 oz. pkg. frozen stir-fry vegetables
2 cups snow peas (optional)
½-¾ cup Ginger Orange Sriracha Sauce , divided (order at http://www.SimplyKimberS.com)

Serve it tonight: Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add chicken and sautè until tender; remove from skillet and pour off juice. Add remaining 1 Tbsp. oil and vegetables to skillet. Stir-fry until vegetables are crisp-tender, approximately 4-5 minutes. Stir in chicken and ½ cup Ginger Orange Sriracha Sauce. Cook until heated through. Add ¼ cup more sauce just before serving, if desired. Salt and pepper to taste.
Freeze it for later: Place chicken in a gallon resealable freezer bag. In a gallon resealable freezer bag place frozen vegetables. Add the Ginger Orange Sriracha Sauce to a quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with brown rice.

click here for this recipe plus more:  Ginger Orange Sriracha Stir Fry

our next groceries2 lbs. pork tenderloin
2 tsp. Garlic Pepper Seasoning (order at http://www.SimplyKimberS.com)
2 Tbsp. olive oil
7 oz. pkg. dried Mission figs, chopped and stems removed
1/3 cup Aged Balsamic Vinegar of Modena (order at http://www.SimplyKimberS.com)
¼ cup water
1 medium onion, chopped


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