March 14, 2014

Spicy Chicken Stir-fry

Whenever I am in the mood for Chinese style take-out, I always ask myself if I can make it healthy by making it at home. I've been trying to overcome the desires to eat out by making similar stir-fry's at home. Some items just can't be made at home... ie .. chow mein! Well, they can, but I haven't yet perfected that recipe. I have been tinkering around with this recipe to maximize flavor, and minimize calories. Here are the results...

Try it the next time you want a take-out stir-fry!





Ingredients-

2 chicken breasts, cut into bite-sized chunks
1 cup broccoli
1/2 cup of red bell bepper, sliced
1 large jalapeno, sliced
1/2 tablespoon chopped garlic
1/2 teaspoon flaked chili peppers
1 tablespoon rice-bran oil 

Sauce-

2 tablespoons low-sodium soy sauce or liquid aminos
3 tablespoons water
1/2 teaspoon cornstarch (optional)


Marinade-

1 tablespoon low-sodium soy sauce
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions-

Pour marinade over chicken pieces, and store in fridge until ready to use. This step can be omitted if in a time crunch. Add oil to fry pan or wok. Heat to medium high. Add the chicken, and cook until more than half-way cooked but not fully cooked. Add vegetables, and stir fry for a minute or two more. Now add the sauce into the mix. The mixture will thicken 
Serve over rice, or eat as is

Enjoy!

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