Vegetable Chicken Stir-Fry:
We are back to the grind over here but it isn’t as fast as I like it! Call me crazy (okay, maybe just a little crazy) but I like it when I have lots of projects on the horizon. People are just getting back to work so, while I want to be in full swing, I feel like I’m waiting on everyone else to get back on high speed. I think I’ve had too much down time! Yes, I’m crazy!
We’re also back in full swing of our healthy food regime…and this Vegetable Chicken Stir-Fry is a winner. Stir-Fry recipes don’t have to use a lot oil and in this version I use a small amount of extra virgin olive oil with lots of great vegetables, most of which I already had in my refrigerator. Yellow bell peppers, french green beans, red onions, scallions and garlic all tossed with chunks of organic chicken and cashews served over brown rice. This scrumptious meal took less than 20 minutes to make all while I was sipping on a great glass of white wine. The family will love this one!
What’s your favorite Stir-Fry?
Hello 2013! I’m ready to get it cracking!
Ali in the Valley
Photo by: Ali
Recipe for Vegetable & Chicken Stir-Fry:
1 tablespoon extra virgin olive oil
2 to 3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 pound boneless, skinless organic chicken breasts, cut into chunks
1 medium red onion, thinly sliced
2 cups french green beans
1 yellow bell pepper, seeded and sliced into thin strips
1 (15-ounce) can baby corn, drained
2 cups celery (cut into chucks)
1/4 cup Bragg Liquid Aminos (healthier replacement of sodium soy sauce)
2 teaspoons flour
1 cup reduced-sodium chicken broth
cashews (10 10 12 chopped ) (optional)
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, green beans, and peppers and cook 1 minute. Add corn and celery and cook 2 minutes. Add Bragg Liquid Aminos or soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve flour in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over brown rice and sprinkle cashews on top.