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Stir Fry Chicken

Have I mentioned how much I love the cookbook my sister gave me full of our friends and family recipes?  Well, I LOVE IT.  Especially for this next recipe.  Although, I will admit that this is a little more time consuming, but oh-so-worth-it in the end.  Time can be reduced, once again, by using this fantastic vegetable chopper.

*By the way, the cookbook makes a great gift to a friend or family member who loves to cook aaaand it’s cheap, meaningful, and it truly is the gift that keeps on giving.  Keep that in mind for the holidays πŸ™‚

Stir Fry Chicken

Ingredients
1-1Β½ lbs. chicken breast
baby carrots, chopped (as many as you want)
1 green pepper, chopped
1 red pepper, chopped
8 oz. Baby bella mushrooms (sliced)
1 bunch green onions, chopped
2 Tbsp Extra Virgin Olive Oil (separated)

Marinade
ΒΎ tsp salt
Β½ tsp pepper
1 Tbsp chili sauce
2 tsp cornstarch
3 Tbsp low-sodium soy sauce
3 egg whites

Seasoning Sauce
5 Tbsp white wine vinegar
6 Tbsp low-sodium soy-sauce
ΒΎ tsp salt
1Β½ tsp cornstarch
1Β½ tsp sugar
3 Tbsp chili sauce

Directions
Cut chicken into 1″ chunks and place in marinade for at least 30 minutes.  The longer it stays in the marinade, the better!

Add 1 Tbsp extra virgin olive oil in skillet on high.  Stir in chicken until browned and cooked through.  Check several pieces before removing from heat.  Drain on paper towels.

Add another Tbsp of olive oil in skillet on medium-high.  Stir in carrots first.  Add peppers and onion.  Stir until they are fork tender (about 5-10 minutes).  Turn off heat and let them set for a minute or two.

Combine all ingredients for the seasoning sauce in a mixing bowl and whisk together.  Mix chicken and veggies in the bowl with the seasoning sauce.  Serve with brown rice and maybe some broccoli.  You could even use these as the filling for lettuce wraps.  Happy eating!

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