If you know me at all, you know that I love food – especially easy food. Between work schedules and a very curious baby, I need recipes that come together without much effort and can be prepped ahead of time. This chicken shawarma-inspired recipe checks all those boxes – it’s easy to prep, freezer-friendly, and best of all, delicious! The marinated chicken is tender and flavorful, and the dinner bowl toppings make this recipe totally customizable!
Read More »Every time someone compliments me on my cooking, I laugh a little bit to myself. I do love to cook and I consider myself to be pretty good at it, but most of the meals I get compliments on take about 5 ingredients and 10 minutes of work. Making meals every day is hard, and I don’t know too many people who have hours every day to devote to cooking. This crockpot recipe is one of my favorites – it’s ridiculously easy and it can cook while you’re working!
Add all ingredients to a crockpot and cook it on low for 4-6 hours. (Quick note – this recipe is VERY forgiving! I literally don’t ever measure any of the ingredients; I just add whatever looks right.) One hour before serving, shred the chicken and add it back to the crockpot. (You can also add broccoli to the crockpot at this time if you want – it’s great for picky eaters because it disguises the taste well.) Serve chicken and sauce over rice.
This recipe can also be made ahead of time and frozen (it makes a great gift for an expecting mom)! Just add all the ingredients to a ziplock bag and freeze, then thaw overnight in the fridge. Be sure to write the cooking time and setting on the bag before freezing so you don’t have to look up the recipe later!
I told you it was easy! This recipe is a staple in our house, and I think you’ll enjoy it too! To download the recipe in PDF format, click the button below.
This recipe is SO GOOD. Scott and I probably make it almost every week. And when I say that this is an easy stir fry recipe, I mean it – it only uses 5 ingredients and comes together in under a half hour. (And the 5 ingredients aren’t specialty or anything; they’re really easy to find in almost any grocery store!) Not only is it fast and easy – it also only uses one pot! (A must for me because without a dishwasher, I’m all about meals that mean I have to do less work after cooking them). This is one of my go-to meals for busy days, when I don’t have a lot of time to make dinner. It’s also one of my go-to meals when friends or family are visiting, because it’s different from what most people cook and you would never be able to tell how easy it was to throw together!
See how simple this ingredients picture is? That’s because you need almost no ingredients for this recipe. (I wasn’t kidding when I said it was easy!)
Cut chicken breasts into cubes and season with salt and pepper. Cook the chicken in heated olive oil over medium-high heat in a large skillet or medium pot. After chicken is cooked, turn heat to medium-low and add soyaki or teriyaki sauce to pan. It’s also really easy to make this vegan – just use a vegan teriyaki sauce (the one from trader joe’s is!), and skip the chicken or substitute for another protein.
Add 1-2 cups of the frozen stir fry vegetables to the pan (or more, depending on how many veggies you want!). Cook 5-10 minutes or until veggies are tender, stirring occasionally.
Cook noodle bowl according to package directions (typically, you add the sauce and water, then microwave for a minute or two). We like to use the spicy mongolian noodle bowl by Simply Asia. Add noodles (sauce and all) to the chicken and veggies and cook for 5 more minutes on low.
Serve and enjoy. And there you have it – a colorful, delicious, (mostly) homemade stir fry in under 30 minutes!
