Santafestirfry Recipes

PEANUT SATAY CHICKEN STIR-FRY

Steps:

• In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
• In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
• In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
• Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!

EASY STIR-FRY SAUCE

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

SANTA FE STIR FRY

Steps:

• In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes.
• Bring to a boil over high heat; stir in chicken and vegetables.
• Cook uncovered, stirring frequently, 5 minutes or until chicken is done.
• Serve over hot rice.
• Garnish, if desired, with lime slices and or fresh parsley.

SANTA FE STIR-FRY STEAK FAJITAS

Steps:

• HEAT oil in large skillet over medium-high heat. Add onions and stir-fry for 2 minutes.
• ADD zucchini, squash and bell pepper. Stir-fry over medium-low heat until tender-crisp. Add steak strips and stir-fry until fully heated. Remove from heat.
• TOP with seasoned cheese; cover and let stand until cheese melts.
• SERVE with flour tortillas, salsa and sour cream.