• Asian Chicken Stir-Fry

    While I named this dish as a “stir-fry,” I’d like to note that it is a healthy stir-fry. That’s right, healthy. How could that be? Simple… instead of using a lot of olive oil to simmer my veggies and meat in, I used chicken broth. All the flavor and none of the calories. :)

    1 can bamboo shoots
    1 can baby corn
    1 large green bell pepper
    2 cups sugar snap peas
    2 teaspoons garlic
    1/2 cup General Tsao’s Asian Stir-fry sauce (from Trader Joes)
    1 cup chicken broth (added as needed to skillet)
    2 large boneless, skinless chicken breasts
    Garlic Salt and pepper to taste
    Optional – 1-2 teaspoons soy sauce
    2 cups cooked brown or white rice

    Chicken: I like to pre-cook the chicken in the George Forman before adding to the skillet. To do this, simply place the fresh chicken breasts on the George, cover, and cook for 6-8 minutes, until meat is cooked through (no pink). This can be done at the same time as veggies are cooking in the skillet. Once the chicken is cooked through, cut into bite sized pieces and add to veggies on the skillet.
    If you prefer to cook your chicken in the skillet, I recommend slicing it into bite sized pieces and cooking it with chicken broth in the skillet for 3-4 minutes before adding the veggies.

    Veggies: Start by spraying your pan with a thin coat of Pam (to make cleanup easier). Then add diced bell pepper, diced yellow onion, bamboo shoots, baby corn, and sugar snaps peas along with 1/4 cup of chicken broth. Add 2 teaspoons garlic (you can be as generous as you’d like depending on personal preferences), garlic salt, and pepper to taste. Cook with medium/high heat until veggies are tender. Add chicken broth as necessary to prevent burning/sticking. Once veggies are close to tender, add Asian Stir-fry sauce, chicken, and any remaining spices. Optional – add 1-2 teaspoons soy sauce. Simmer in skillet until liquids have been absorbed into veggies and chicken (but not until dry).

    Place 1/2 cup cooked brown or white rice on a plate and coat with Chicken Stir-Fry mix. Serve immediately. Makes 4 servings.

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