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Sunday, July 19, 2015

Chicken stir fry - peppers, broccoli, asparagus


I've been craving stir fry for over a week so that's what I'm having for lunches this week. I had broccoli and asparagus in my freezer and I have bell peppers that needed to be used.


Cook the chicken in a tablespoon of oil (I used grapeseed but you can use canola as well). I marinated the chicken in teriyaki sauce for about an hour before cooking it but it isn't necessary. Move the chicken to a dish and set it aside.


While the chicken is cooking chop up your veggies. If you're not fast at cutting make sure you do this before you start cooking the chicken to ensure they're ready when the chicken is done. Cut everything into bite size pieces so they cook evenly and fast.


Stir fry them on medium-high heat for 5-6 minutes, or until the tenderness you prefer. Add in stir fry sauce and let it finish cooking/thickening and then add the chicken back in


Once everything is evenly coated in the sauce it's ready to be served! I'm having mine with egg noodles but you could enjoy yours with rice or on its own if you're watching carbs.

I love stir fry because you can control the veg/protein/carb ratio and customize your macros so easily. It's a super easy way to get veggies into your diet and they taste delicious!