A 5-ingredient Trader Joe’s dinner that rivals Chinese takeout
On weekdays, the after-school witching hour for elementary-aged kids is real. An immediate demand for snacks and attention, emotional outbursts, pent-up energy, and homework refusal can be exhausting to navigate, especially when you have to pivot to dinner prep in the midst of the chaos.
Since my husband is a firefighter, I’m often handling these transitions by myself. In our house, no-dad dinners happen two to four days each week while he works and sleeps at the fire station. Having a rotation of quick and easy dinners that my kids love is essential for me, and this five-ingredient Trader Joe’s kung pao chicken dinner is one of my go-to’s.
It comes together in less than 30 minutes, thanks to the pre-washed veggies and pre-cooked noodles and chicken. With more than 24 grams of protein per serving and a good amount of veggies, it’s a satiating, nutrient-dense meal that hits the spot when I’m craving Chinese takeout without the dining-out expense. The total cost for the meal comes to $17.85. It yields about four servings, making it less than $4.50 per serving, which is hard to beat!
Watch me make it!
Trader Joe’s Ingredients you’ll need
- 1 pack of Kung Pao chicken (frozen)
- 4 cubes of crushed ginger (frozen)
- 2 cubes of crushed garlic (frozen)
- 1 pack of fresh organic broccoli florets
- 1 box of Thai wheat noodles (I use two packs)
A couple of ingredient notes
You can add as much or as little broccoli as you’d like. Broccoli is a vegetable my kids happen to love, so I tend to add 75-100% of the whole pack to load in fiber and stretch the servings. If I’m doing the entire pack, it helps to drizzle the finished dish with sesame oil so that it’s not dry.
If you are gluten free or would prefer a pasta alternative, you can substitute rice for the Thai wheat noodles. For extra convenience, Trader Joe’s sells frozen organic basmati rice that can be popped into the microwave for a few minutes. If you prefer to avoid heating food in plastic, you can also start cooking your rice from scratch first so that it’s ready shortly after your Kung Pao chicken is all set.
Step-by-step cooking instructions
- Heat 1–2 tablespoons of oil in a large skillet or wok over medium-high heat
- Add the frozen chicken chunks. Cook for 6-8 minutes, stirring occasionally, until they are heated through and browned.
- Stir in the frozen vegetables packet (minus the chili peppers that are included) and chopped broccoli florets, cover with a lid and cook for three minutes.
- Lower the heat. Add the sauce packets and peanuts. Mix thoroughly until the sauce is warm and caramelized, about 1–2 minutes.
- Turn off the heat. Massage the packs of Thai wheat noodles, add them to the pan and mix thoroughly until well incorporated.
Ways to serve
The sky is the limit with garnishes—you can sprinkle in green onions and sesame seeds, drizzle on some sesame oil to add more moisture or add a squeeze of sriracha or a spoonful of chili crunch to turn up the heat. It’s honestly so flavorful that I usually eat it as is, but it can be fun to experiment if you have any of these toppings on hand.
source https://www.mother.ly/food/trader-joes-kung-pao-chicken-dinner/
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