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If you prefer, substitute turkey for the chicken.
If you have leftover chicken lying around, just cook the vegetables first and add the pre-cooked chicken toward the end to heat through.
You can also liven up this dish by purchasing different stir fry veggies (already cut up!).
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Chinese Chicken & Vegetables
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Ingredients
(6 servings - 27 grams of protein, 6 grams of carbs per serving)
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| 3 whole |
chicken breasts, skinned, split |
| 2 medium |
green bell pepper, chunked |
| 1 medium |
red bell pepper, chunked |
| 2 medium |
onions, sliced thinly |
| 5 tbsp |
soy sauce |
| 6 tbsp |
olive oil |
| 3 oz |
fresh ginger, sliced thinly |
| 1/8 tsp |
cayenne |
| 1 tsp |
sesame oil |
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- Wash chicken breasts and pat dry with paper towels.
- Cut chicken breasts into 1/2-inch cubes. (Lightly freezing the chicken makes cutting easier!)
- Clean peppers, remove stems and seeds, and cut into 1-inch chunks.
- Slice onions thinly.
- In a wok or large skillet, heat 3 tbsp of oil until it begins to smoke.
- Add ginger, cayenne, and chicken.
- Stir fry until chicken is white and cooked through (about 3 minutes).
- Remove chicken and set aside.
- Add remaining oil and heat.
- Add onions and peppers.
- Stir fry until onion becomes slightly transparent.
- Add chicken back to pan.
- Add soy sauce.
- Stir fry one minute.
- Sprinkle with sesame oil.
- Remove to serving dishes.
- Garnish with Chinese noodles, if desired.
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