I love stir fry for dinner...super easy, tons of flavor, and a great way to sneak in extra veggies. The trick is to load up on spices and add in a fun twist like fruit...otherwise you'll OD on soy sauce and then bloat up like Aunt Marge in Harry Potter.
Asian Chicken Stir Fry
What you need:
- Chicken breast
- Cabbage
- Carrots
- Sugar snap peas
- Lemon juice
- Canola oil
- Soy sauce
- Paprika
- Ginger
- Hot pepper flakes
- Carraway seeds
- Black pepper
- Pineapple
- Cut up chicken into bite sized pieces. Cook till done with canola oil and lemon juice
- Rinse and chop up veggies. Keep in mind that cabbage will cook down, so don't go light!
- Throw it all in a big pan with more oil and add the spices and soy sauce
- Add in pineapple
- Don't cook it all too long or your veggies will be mushy (and will lose some of their nutritional perks...which frankly is why we eat them, right?)
- Enjoy!
I'm definitely guilty of loading up on soy sauce whenever I stir fry. Next time, I'll just add more spice!
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