KitJen
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Chicken Stir Fry

Usually lunch time is when most of us gravitate towards unhealthy, greasy, and quick bites to eat. When it hits noon we are usually starving and will put those donuts, potato chips, or candy into our mouths thinking it will satisfy our hunger, but in reality we are just harming our bodies. I always like have food on me, so when its lunch time I will not make bad, unhealthy decisions. In this post, I will give you a great option you can take to work, school, or if you are like me, even to disneyland. Yes, disneyland. I pack food everywhere I go. Literally everywhere. Now lets get to the recipe of this easy, yet simple chicken stir fry. 

Ingredients: (1 Person)

1/2 Cup Brown Rice

1 Chicken Breast

1/2 Red Bell Pepper

Handful of Thinly Sliced Cabbage ( I Used Mixed Colors; Purple & Green)

5-6 Asparagus

1 Garlic Clove

1/4 White Onion

1 Tbspn Olive Oil (Plus 1 tspn to cook chicken)

Black and/or white Sesame Seeds (To top with)

 1 Tbspn Teriyaki Sauce (READ LABEL. MAKE SURE IT DOESN'T CONTAIN CORN SYRUP OR HIGH FRUCTOSE CORN SYRUP)

Instructions:

1. In a pot over medium-low heat, cook 1 cup brown rice along with 2 Cups of water or if you like vegetable/chicken broth to add flavor to the rice. Let it cook for 20-30 minutes or until the rice absorbs the liquid. 

2. As the rice cooks, prep the chicken breast. Simply season with salt & pepper. Do not over season because it will be covered in teriyaki sauce later, so simple is better. In a small pan with 1 tspn olive oil, place chicken and let it cook. NOTE: Do not constantly flip chicken, flip until one side is completely cooked. It will take about 3-4 minutes per side.  

3. While chicken cooks,  julienne bell pepper, onion, asparagus, and cabbage.

4. In a pan over medium heat,  drop in olive oil. When oil heats up a bit, throw in minced garlic and julienned onion. Stir before garlic burns. NOTE: Do not burn garlic, it will make the rest of veggies taste bitter. Once onion becomes translucent, throw in bell pepper and asparagus. Cook until veggies are cooked but do not overcook. Make sure the veggies still have a bite to them, so do not cook over 10 minutes. Lastly throw in the cabbage and mix with rest of veggies. 

5. The chicken should be done at this point, let it rest for about 2-3 minutes on a cutting board, so the juices of the chicken release. By doing this, you are allowing the chicken to stay moist and not dry up.

6. Also, the rice should be done, so you can measure out 1/2 cup and place on a plate. Set aside.

7. After the chicken has rested, chop into strips and throw it into the pan along with the veggies.

8. Add teriyaki sauce and mix well with low heat. This should only take about 3 minutes. 

9. Now, place chicken stir fry with rice and there you are done. Top with sesame seeds if desired. Can also be eaten with Sriracha if you want.

Hope you enjoy! Like usual comment below and let me know of you try this out.  

Jennifer MoralesComment