Simple Stir Fry Recipe
I’m not crazy about vegetables. But I eat them and try to eat a lot of them because I know they are good for me. It’s still a struggle and I make a daily effort to get them down. I’ve found stir fry to be one of the best ways to eat a large serving of veggies and actually enjoy it. A couple of days ago I threw this together and it turned out good.
Simple Stir Fry
2.5 pounds of chicken boneless skinless breast (about 8 breasts) cut into small pieces.
3 Tbs Black Bean Garlic Sauce (you can find this in the Asian section of most grocery stores)
2 Tbs Sesame Oil
3 Tbs Honey
1 Tsp Crushed Ginger
3 Tsp Rice Vinegar
2 Bags of Stir Fry Mixed Veggies* or a mixture of Bok Choy, snow peas, broccoloi or any other veggies you like.
Slivered Almonds (optional)
In a bowl, whisk together the black bean garlic sauce, sesame oil, honey, ginger and rice vinegar. Add the chicken and let marinate for an hour or more if you have time. In a large pan, saute the chicken until it is not longer pink but still tender. I avoid turning my chicken into rubber by cutting a piece in half to check the color as soon as it looks done. If it’s still pink I wait another minute and cut another piece. I do this until all the biggest pieces are cooked through. Personally, I like to cook the veggies in a separate pan because I have more control over the tenderness of the vegetables without over cooking my chicken. Divide the vegetables into bowls and top with chicken and a tsp of almonds. This chicken also works well on top of lettuce with an Asian dressings for a salad the next day.
8 servings (without almonds) are approximately 255 calories, 17 carbs, 36 protein, 5 fat a serving
1 tbs almonds adds another 46 calories, 1 grams carb, 2 grams protein, 4 grams fat
(I say add the almonds and a 1/2 cup brown rice if you want!)
* I usually only cook one bag of veggies if I’m just cooking for my husband and kids and cook more the next day if I want stir fry again for lunch or whatever.
Have a great day!