Chicken Stir Fry

Alright, this recipe took me FOREVER to get right, because I was trying to cook everything in the same pan like I always do, but sadly, it order to make sure your meat isn’t dry, you have to cook the meat and veggies separately :/
Anyway, here’s a healthy-ish version of a chicken stir fry! Fell free to use beef as well, or even tofu. I have tried all 3: with tofu, however, I had to bread and fry it so it was a little less “healthy” and when I added the soy sauce it got soggy, so use tofu with your own tofu expertise in mind.

For this recipe you will need:

• Two Frying pans
• A knife
• A cheese grater
• A spatula, spoon, or tongs (I actually used a fork lol)
• 1/2 to 1 chicken breast, sliced
• Olive Oil
• Cayenne Pepper
• Pepper
• Garlic Powder
• A Sandwich Bag
• Ginger Root, grated (less that 1/4 cup)
• Fresh Garlic, grated or minced (2 cloves)
• 2 slices of yellow onion, choppped
• 3 celery stalks, chopped
• 6 baby carrots or 1 large carrots, chopped
• 3-4 mushrooms cut in fours
• snow peas (~10)
• Soy sauce
• Sesame oil

Instructions:

1. Place chicken in sandwich bag, and cover in pepper and garlic powder. Only add 1 tbsp of olive oil and 1 TSP of cayenne! The ginger makes it pretty spicy already, so if you want less spice, don’t add the cayenne at all. Massage into chicken through bag. Add 1 garlic clove and half of your ginger and massage that in as well. Let sit during next few steps. 

2. Get a little olive oil on your pan and heat it. I use around 4 on my stove, and the highest number is a 6, so a little more than medium. Add carrots, onion, and celery. 

3. Add pepper, the rest of your ginger, and the rest of your garlic. Mix periodically.

4. Put that aside on a different burner set to low, and in a separate pan with olive oil, cook your chicken, covered around the same temperature for 3-5 minutes, flipping periodically. 

5. Place Chicken in vegetable mix, and switch burners. 

6. Add mushrooms and snow peas, and mix frequently.

 

7. Add 3 tbsp of soy sauce and 2 tsp of sesame oil, and continue to mix, or “stir fry” until your chicken seems more thoroughly cooked, but not dry. 

8. Now you have a chicken stir fry, ready to eat!

P.S I also made this with broccoli and bok choy and it was bomb. I used the mesquite seasoning for the Chicken, and it was oddly very good lol. I even measured everything out when I did it to give you all accurate nutrition facts. You can replicate it with a food scale. I did 1/4 of a chicken breast for this one.

*I just realized I didnt specify what the nutritional values represented.. lol it goes:
calories, protein, carbohydrates, fiber, sugar, fat, saturated fat (all in g), then cholesterol, sodium, and calcium (all in mg)

Enjoy!

-Soli