Thursday, May 24, 2012

Recipe: Stir Fry Chicken

The following is the recipe I prepared tonight for Amy and myself and we were both surprised at how well it turned out without using some fancy stir fry sauce (since they almost all have sugar in them).

Stir Fry Chicken:

  • 2 large chicken breasts, sliced into thin strips
  • 2-3 tbsp safflower oil (or sunflower... just any healthy oil for high heat)
  • 1 tsp cayenne pepper
  • 1 tsp crushed red pepper flakes
  • 2 tbsp soy sauce (low sodium preferable)
  • 2 tbsp red wine vinegar
  • 1 whole bell pepper, cut into small pieces
  • 1 whole jalapeno, chopped fine
  • 2-3 celery stalks, chopped into chunks
  • 1 tbsp garlic
  • 1 tbsp chives

  1. In a skillet, heat the oil, cayenne and crushed red pepper on medium.  Be careful as it may start to smoke.  If so, turn down the heat a little bit.
  2. Add the chicken to the skillet and stir occasionally until the chicken is mostly done (no signs of raw spots).
  3. Add in all of the remaining ingredients.  Stir occasionally to keep it from sticking.
  4. Once the vegetables have softened slightly, remove from skillet and serve with a 1/2 cup side of brown or black rice (I prepared mine using a can of chicken broth).
  5. Enjoy.  Note that the only fat comes from the chicken and the oil.  The only salt from the soy sauce and jalapeno (if pickled).

Prep time is about 10-15 minutes.  Cook time also 10-15 minutes.  Serves 2-3.

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