As I have said before, Stir Fry is one of the easiest dishes to make!
Not only is it easy, it is full of good for you veggies and chicken. I like to make more than needed for my meal so that I have leftovers. This is also a great meal to freeze leftovers for another time.
Here is the version I made last night.
Healthy Chicken & Veggie Stir-Fry
2-3 boneless skinless chicken breasts, cut into bite size pieces
1 red bell pepper, sliced
1 cup mushrooms
1 cup fresh snow peas
1 can diced water chestnuts
1/4 cup red onion, sliced
1/4 cup scallions - click HERE for tips on how to store and regrow scallions
2 small carrots, cut into ribbons*
1 teaspoon fresh grated ginger - click HERE for storage tips
1-2 tablespoons hoisen sauce
1 tablespoon red chili paste
2 teaspoons low sodium soy sauce
sesame seeds, for garnish
brown rice (optional)
*I use a vegetable peeler to make carrot ribbons
Start by cutting the chicken breasts into small bite-sized pieces.
Next, cup the bell pepper, onion and shave the carrots. Make sure that you cut all the veggies the same size to ensure even cooking.
In a large skillet over medium-high heat, add just enough olive oil to lightly coat the pan. Once hot, add the chicken and cook until slightly pink. You do not want to fully cook the chicken during this step because it will continue to cook after adding the veggies and you do not want to over cook chicken, it will become dry.
Add all the the veggies except the scallions to the skillet with the chicken, cook for 2-3 minutes.
Next, add the hoisen sauce, soy sauce, chili paste, fresh grated ginger and scallions. Cook an additional 2-3 minutes. Feel free to add more of any of the sauces to taste.
Optional - serve over a bed of brown rice or as is. Garnish with sesame seeds.
Check out this recipe for an alternative version of Healthy Sesame Chicken Stir Fry with Bell Pepper, Broccoli & Carrots
Listening to: Bon Iver - Skinny Love Pin It