Chicken Stir Fry
I am not very good at using EXACT measurements...I just kind of throw stuff in together as I cook so when people ask me for recipes...I do my best to put amounts and such, but just know that you may need to make some adjustments on the recipe depending on your taste and how many you are feeding.
This made stir fry for 4 people
1 pack organic chicken breast (the package I got had 2 large boneless breasts)
Using a meat tenderizer, I pound the meat thin and then cut into strips. In a marinating dish, I added the chicken strips, a couple of capfuls of EVOO (extra virgin olive oil), garlic powder, all purpose seasoning, a few sprays of dr braggs amino acids....I would have added a bit of crushed red pepper also but my 19 month old was eating this so I refrained...but would add a nice kick to the sweetness of the sauce and veggies. I let the chicken marinate in the oil and seasonings all afternoon (probably about 6 hours)
In another container I mixed:
half a head of cabbage, sliced into thin strips
1 cup edamame
1 cup sweet corn
6 large mushrooms, cut into pieces
1 large tomato, cut into pieces
1/2 large green pepper cut into pieces
1/4 yellow onion, cut fine
added a capful of EVOO, 2 garlic cloves, minced, and all purpose seasoning. Mixed thoroughly and allowed to sit and marinate together for about 6 hours.
Prep took about 20 mins...So the cool thing is you can do this the night before or early morning so that when you get home from work, the cooking is super easy.
In one pan, began to cook the chicken strips (I like to spray the pan a bit with safflower oil to prevent sticking); in another pan, I started to sautee all the veggies..you can add a little extra olive oil but keep the heat to medium...do not cook in olive oil in very high temperatures or settings.
While those are cooking (just stir and toss around every once in awhile til desired consistency for veggies and meat)....Soak 1 box of rice noodles in HOT water for about 7-8 mins (by the time the rice noodles get soft in the water...the veggies and chicken should be finished) Drain the rice noodles as soon as they are softened so you can add them to the rest of the food.
In the largest pan, combine noodles, chicken, and veggies. Stir vigorously to mix all together. I then added an organic teriyaki sauce that I bought at Whole Foods...it only has 2 g of sugar per serving. Yummy. Add to taste...Add small amount at a time so you dont over do it...the rice noodles will really soak up any sauce that you use.
Stir until hot and simmering. Serve. Cooking time only took about 15-20 mins. Great to make in bulk so you can take it for lunch the next day. (my husband took some with him today for lunch!)
Rice noodles come in different widths and sizes so you can play around with what you may like. I use the ones that are used in pad thai. Also you can be very creative with sauces, meats, and veggies...you can use this simple recipe to make SEVERAL variations of stir fry dishes.
Enjoy. And remember to get the most health benefit, use as many organic ingredients as possible. ALL of the ingredients I used were organic...even the spices.
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