Type what you have

Ingredients

• ✓ stir-fry sauce
• bacon
• onion
• olive oil
• chicken breast
• ranch salad dressing
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet to medium heat and fry bacon until crisp. Drain and pat dry with paper towels; set aside. In the same skillet, saute onion in bacon fat until tender. Add to bacon and set aside.
3. 3 In a separate large skillet, heat oil over medium high heat and brown chicken breasts. Place browned chicken in a lightly greased 9x13 inch baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese, and top with the bacon mixture.
4. 4 Bake in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.

By Danielle Stafford

Ingredients

• ✓ stir-fry sauce
• aluminum foil
• pork tenderloin
• broccoli
• carrot
• water chestnut
• red bell pepper
• green onion
• sweet and sour sauce
• sesame oil
• ginger
• rice

Instructions

1. 1 Preheat oven to 450 degrees F or grill to medium-high.
2. 2 Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
4. 4 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
6. 6 Place frozen packets in refrigerator to thaw for 10 to 12 hours.
7. 7 Place thawed packets on baking sheet to cook in oven or transport to grill.
8. 8 Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ stir-fry sauce
• sesame oil
• smoked sausage
• ginger
• garlic
• broccoli
• bell pepper
• instant jasmine rice
• sesame seed
• green onion

Instructions

1. 1 Heat sesame oil in a skillet over medium-high heat. Add sliced sausage and cook for 2 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.
2. 2 Mix in broccoli, bell peppers, and stir-fry sauce. Cook until heated through, about 4 minutes.
3. 3 Snip 1 inch of the corner of the rice pouch, and cook rice in the microwave for 90 seconds.
4. 4 Fluff rice and place a scoop onto a plate. Top with sausage stir-fry and garnish with sesame seeds and green onions.

By thedailygourmet

Ingredients

• ✓ stir-fry sauce
• sherry
• cornstarch
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ stir-fry sauce
• red cabbage
• carrot
• coleslaw dressing
• red wine vinegar
• soy sauce
• teriyaki sauce
• sesame oil
• ground chicken
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ stir-fry sauce
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• carrot
• garlic
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ stir-fry sauce
• teriyaki marinade
• soy sauce
• ginger
• brown sugar
• red pepper flakes
• black pepper
• chicken breast
• scallion
• garlic
• sesame oil
• broccoli
• snow pea
• red bell pepper

Instructions

1. 1 Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2. 2 Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By ANGIEQ

Ingredients

• ✓ stir-fry sauce
• vegetable oil
• chicken breast
• water chestnut
• celery
• carrot
• green bean
• mushroom
• bean sprout
• broccoli
• green cabbage
• garlic
• green onion
• sesame seed
• ground ginger
• salt

Instructions

1. 1 Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

By Sandi Nicol

Ingredients

• ✓ stir-fry sauce
• teriyaki sauce
• whitefish fillet
• potato flake
• all-purpose flour
• seasoning salt
• ancho chile seasoning
• garlic powder
• salt
• black pepper
• oil

Instructions

1. 1 In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
2. 2 Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
3. 3 In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
4. 4 Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

By TAKENSODONTTRYIT