With a new year comes a new blog series…or two, maybe three. I don’t know yet. What can I say? I’ve got so many different ideas. But first things first, this year I want to focus a whole series on what I’m making. I’m going to try really hard to keep up with this. See, I have a problem where I get so excited about a project or recipe that I forget to document it. So here’s my promise to you and myself (gotta keep myself accountable) I’m going to work on being a better documenter, haha.
Anyway to kick this series off I have one of my all time favorite recipes to share with y’all!
About two years ago I was at a point in my life where I was pretty uncomfortable in my skin. I wasn’t eating healthy/exercising and I was carrying around about 30 extra pounds from my pregnancies. 10 left over from my first and about 20 from my second. I knew I had to make a change. I started a little program called 21 day fix. It was a workout program and a portion controlled meal plan. It really was perfect for me. It was easy to follow and even though it was hard at first. The more I followed it the more it became a lifestyle change. Now two years later I’m 33 pounds lighter and eat clean about 70-80 percent of the time. I still workout about 5-6 days a week and I’ve stuck with my home workouts. It’s just so easy for me to fit in my schedule. The fun part is the kids like to jump around and pretend they are working out too. Eating clean and cooking the majority of our meals at home really encouraged me to try new foods and recipes!
All of that to say while I was following that meal plan…pretty strictly at the time, eating clean about 98 perfect of the time I came up with this simple recipe for chicken stir fry. I was craving Chinese food the other day and decided to whip this up for dinner to satisfy my craving. It’s so easy, a delicious one pan meal and it’s good for you. Normally I just throw in some of this and that but I tried really hard to keep track this time. Seriously, you can’t mess it up, I always recommend tasting as you go, adding a little at a time until you get the flavor you like.
You Will Need:
4-5 boneless skinless chicken breasts. I buy organic and slice them up into cubes. If the chicken breasts are bigger you could probably get away with 3
sea salt and pepper – a pinch of sea salt and some pepper
2-3 cloves of garlic – chopped/minced/grated – garlic is rich in Vitamin C and Vitamin B6, I use all.the.time
2 tablespoons organic extra virgin olive oil or organic coconut oil, either one works I probably prefer the olive oil for this recipe though.
rice wine vinegar – I use about 1 tablespoon
soy sauce – low sodium I just shake it in the pan. If I had to guess about 3 tablespoons.
organic raw honey – about 1 tablespoon – you can use about 2-3 tsp of organic brown sugar if you’d rather not use the honey but to keep this meal healthy I’d stick with the honey. Raw honey is a pure, unfiltered and unpasteurized sweetener. It’s also know to naturally boost your immune system as well as raising levels of health-promoting antioxidants in the body.
snow peas – fresh (organic if I can find it) about a 1/2 – 1 cup – snow peas are rich in fiber, Vitamins A and C, and antioxidants. They also have anti-inflammatory properties in them that can help relieve inflammation. Plus they are super delicious
broccoli – about a 1- 1.5 cups of frozen florets (slightly thawed) or fresh, organic is best. Broccoli is rich in Vitamins K and C and also has anti-inflammatory properties
peppers – I like using yellow or orange, about 1/2 of a pepper or whole one if you want. – bell peppers contain vitamins E and B6. They are also linked to have anti-inflammatory properties as well as antioxidant benefits.
brown rice – I like to use Uncle Ben’s brown basmati rice (ready rice, cooks in 90 seconds)
1 tablespoon sesame oil
1/2-1 whole onion
I start by putting about 1 tablespoon of EVOO in my pan and cooking my chicken through. I don’t overly brown the chicken because it can quickly get dried out. So once it’s cooked through I remove it from the pan and let it rest in a separate dish.
I add in the rest of my EVOO to sauté my veggies in. I add my garlic, broccoli and peppers (I like to slice my peppers matchstick style) then I add in my snow peas. (I sauté on medium heat)
In a small bowl I whisk up my honey, rice wine vinegar and soy sauce. I taste it to make sure I like the flavor. Once I’m happy with it I mix it with my veggies in the pan. When my veggies are cooked through and the sauce is heated I add in my chicken, make sure everything is well coated and I serve over rice.
Delicious, fast, and healthy!
Isn’t it just so pretty! I hope y’all enjoy this recipe. It really is so fun to eat the rainbow and to learn all about the different, beautiful foods that God created to nourish our bodies!