What You’ll Need:

Boneless Chicken – I love using chicken thighs, but you can make this recipe using white or dark meat. It’s completely your preference! I think it’s a little easier to work with dark meat because I’m not as concerned with overcooking my chicken however, if you’re trying to be a little healthier then chicken breast would be a better option.

Stir-Fry Veggies – I like buying my veggie packs in the refrigerated section. I noticed that a lot of grocery stores sell them pre-chopped but I like the ones that come pre-washed and cut.  Plus, since I’m kosher I can’t buy any of the ones with onions (long kosher story) but you can even find stir-fry veggies packs in the freezer section. This can be a great staple to keep on hand.

Olive Oil – I use Costco’s Kirkland Olive Oil. I go through Avocado oil and Olive oil pretty often and I find that these are good quality oils that get the job done for a good price.

Soyaki Sauce – You can really use any type of teriyaki sauce for the sweeter flavor but I like using Trader Joe’s Soyaki as it lasts a long time. You really only need a drop for your dishes and it’s reasonably price. Need I say more?

Toasted Sesame Oil – I love the lightness to this oil. It brings out an amazing sweet flavor without overpowering your dish. I purchased mine at Trader Joe’s. If you don’t have one near you, you can get it on Amazon here.

Crushed Garlic – I keep a jar of crushed garlic as a staple in my fridge. I either have one or two on hand because I go through them pretty often. Even though I have a garlic presser, I try to avoid washing a lot of dishes especially since I don’t have a dishwasher.

Crushed Ginger – Same as the crushed garlic, I try to always keep some in my fridge to save time.

Freezer Friendly:

I try to make meals during the week that can either be re-heated the following day or can be put into the freezer to eat at a later time. You can reheat this stir-fry in a pan and add a drop of water to get it a little moist.