Chicken Stir Fry Recipe – Easy and Super Healthy

April 16, 2015

Stir fry is a staple in our house.
It is super healthy and it uses up a bunch of veggies
that are in my fridge.

I know that it seems like a lot of work
to chop up a bunch of veggies
and why not just go to the store and buy 
a frozen bag of veggies.
Don’t do it!!
I promise this is so much better.
You will never go back to frozen
after you have tried this.

3-4 chicken breasts, uncooked and cubed
whatever veggies are in your fridge
(I love peppers, onion, broccoli, carrots, asparagus…
really anything works)
1/4 c low sodium soy sauce

1. Chop up all your veggies into bite size pieces
2. Spray a skillet with non-stick cooking spray
or olive oil and cook your chicken
until cooked through. I season with garlic salt
and pepper while it is cooking.
3. In a separate skillet or wok, spray with cooking spray.
Cook veggies until cooked through but 
not mushy.
4. Combine chicken and veggies into one skillet
5. Add soy sauce, add more if you like it more saucy
6. Enjoy

 I really just use whatever is in my fridge.

I make my hubby chop up the chicken
cause I really hate touching it.
I am nurse and do gross things,
but touching chicken is sick! 😉
I start with the veggies that take longer to cook
like asparagus and celery.

I first spray the pan with nonstick spray
and then add minced garlic until fragrant.
Add the rest of the veggies.
Because I do not use a lot of oils currently
I only have the non-stick cooking spray in the pan.
I have found that putting a lid over my wok
helps to steam up the veggies
and cooks them perfectly.
I can’t give you a specific time
but it usually takes 10-15 minutes
over med-high heat
to get the veggies where I want them.
I also chop up some scallions and put them in at the end.
I used to chop up the carrots and they took so long to cook.
Now I use a veggie peeler 
and put carrot shavings in at the end with my scallions.
They cook up super quick.

Toss them all together
with your soy sauce over the heat.
Cook for about 2 more minutes.
Serve over white or brown rice.
This meal is quick and easy,
uses up a ton of veggies,
and is different every time
depending on what is in my fridge.

I seriously couldn’t stop taking
pictures because the colors were so amazing!
 Here’s to being healthy!


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