Teriyaki Meatball Stir Fry

When you are in the supermarket or specialty store, do you ever try the free samples that are sometimes given out? I will admit I get kind of weird about them myself although I know others live for them! Rarely do I try them. But that odd time I do, I seem to really love what I try. This time, this chef-like guy was offering up different chicken sausages & meatballs from the company Aidell's. Since, to me, store bought chicken sausage is a gamble, I decided it would be a win-win to try a sample. They were really good! AND my hubby tried & liked them too!!! This is the inspiration I took away from the sampling...
<3 Lishie

Teriyaki Meatball Stir Fry

adapted from Aidell's

• 1/4 c soy sauce
• 1/4 c rice wine vinegar
• 3 TBSp sugar
• 1/2 tsp ground ginger
• 1 TBSp canola oil
• 1 recipe (below) Teriyaki Meatballs
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb. Red peppers, diced
• 1 tsp cornstarch mixed w/ 2 tsp water

In a small bowl, whisk together soy sauce, vinegar, sugar & ginger set aside.

Place the oil in a wok or large skillet over high heat & add meatballs. Sauté for 3 minutes. Stir in the onion and garlic & sauté 2 minutes. Add the vegetables, pour in the soy sauce mixture & bring to a boil. Reduce the heat, cover & simmer 3-5 minutes until vegetables are tender. Stir in the cornstarch mixture & bring the sauce back to a boil for 1-2 minutes to thicken the sauce. Serve over rice or noodles (or pasta like shells! ;) ).

Teriyaki Meatballs

adapted from Taste of Home

1 can (8 oz) pineapple chunks

1 medium onion, finely chopped

1/4 c finely chopped sweet yellow pepper

1/4 c finely chopped sweet red pepper

1/2 c dry bread crumbs

1/2 tsp ground ginger

1/4 tsp salt

1 lb ground chicken

1/4 c vegetable oil

1/4 c soy sauce

3 TBSp honey

2 TBSp vinegar

3/4 tsp garlic powder

1/2 tsp ground ginger

Drain pineapple, reserving 1/4 c juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt & reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1". balls.

Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes.

Sunday= Food for the Mind, Body & Soul= Chicken Stir Fry

Sundays are wonderful, especially book club Sundays... They begin with food for my family's soul (Church/Mass), then food for my mind (book club choice was GOOD, go Stacey L.: The Wednesday Sisters by Meg Waite Clayton ) & a diner brunch with the "World's Best Pancakes", then onto the supermarket for the week's necessities. I create my list around a weekly menu & go from there. The rest of the day is food prep for the week! Being a full-time, working mom, this part is really important. Heck, just being a commuting, working woman, it's important!  It provides me with ample time to cook a real dinner for my family which can be difficult during the week especially with my schedule.

For this part, I have to stress how much I love my rice-maker/steamer! It's wonderful.
My toddler, Gabriel is 21 months & loves his vegetables so besides prep for the week, I also prepare go to veggies for him since he's not the average eater (won't eat pizza or chicken nuggets!) Today's steaming was: cauliflower, potatoes & carrots... Then onto rice for another meal.

Meanwhile, I was cleaning other produce & chop, chop, chopping for dinner. What's quicker & healthier  & least demanding on a prep day like this? Stir fry! Now some have said to me they are afraid to stir fry because they do not have a wok BUT that is OK! You can use a stainless steel saute pan and a flat wooden paddle spoon. I actually have a Stainless Steel Wok (Stir Fry Pan). Stir fries are so versatile but the one I made tonight is a combination my husband Michael loves.

All of the following amounts are approximate:



Chicken Stir Fry

• 1 & 1/2 pounds of boneless chicken, cut into pieces
• 1 Tablespoon corn starch
• Chinese Five Spice (Star anise, cloves, cinnamon, pepper & fennel)
• Soy Sauce (we use low sodium)
• sliced scallions (green onions)
• white, button mushrooms
• Sugar snap peas or the flat pea pods
• S & P to taste

I place the chicken pieces in a bowl, add the corn starch & Chinese five spice and some soy sauce & mix it up with tongs...

I use a little canola oil in the wok on medium-high heat... add the white part of the scallions for a moment then add the chicken pieces. Cook chicken halfway through, then add the mushrooms... cook some more till the chicken is almost done, add some more soy sauce, & then, near the end, add the sugar snap peas... Stir, make sure the chicken is cooked & it's done! 


I serve with white rice or rice noodles.

Did I mention that cleaning & chopping produce is therapeutic for me? I love Sundays...
Have a great week everyone!