After a work week of madness, we decided to shut the world off and hibernate indoors for the weekend. We call these interludes our mini “staycations.” I was super excited to stock the kitchen with fresh, delicious organic fruits and vegetables in hopes of cooking up a quick, tasty meal that would set the tone for our weekend “away”.
We opened a bottle of cab and started in on the Chinese chicken stir-fry [ you can substitute shrimp as well, and don’t forget the veggies! ]. I wanted to make sure my recipe was unlike the MSG, butter-laden ones I have experienced from local restaurant woks. Turns out, my modified recipe for Chicken Stir Fry hit the spot, making our staycation a cozy weekend without a skillet full of guilt!
Healthy & Tasty Chicken Stir Fry Recipe
1 red bell pepper
1 yellow bell pepper
1 stick celery
3 skinned carrots
½ diced white onion
About 20 edamame
2 chicken breasts
2 tablespoons of light (the green bottle) soy sauce
3 tablespoons lemon juice
Dash of pepper
Optional: Add a few dashes of chili flakes
Pre-dice the veggies, except for the edamame (just take the beans out of the pods). Use a skillet and pour a few dashes of extra virgin olive oil in it before turning the stove on (keep stove on medium). Put veggies in skillet and after a couple of minutes, add raw chicken. Last but not least, add soy, lemon juice, pepper, chili flakes (optional). Cook for about 14 minutes total. Such a low calorie, satisfying meal!