I love cooking. Honestly, my favorite time of the day is when I come home*, put on my give-ups, open a bottle of wine and get cookin'. In a totally PERFECT world, I could spend hours pouring over complex recipes and go grocery shopping everyday at Zupan's. BUT when I have a full day, this is what I need:
- Quick
- Healthy
- Ingredients in my pantry
- Easy
I really want to stock up on recipes that I can cook by heart and do it fast, to ensure we can eat healthy meals even when we are knee-deep in life. I want to be a good housewife for Joe, even if I'm not home all day. I mean, come on. Target trips and manicures sometimes get in the way.
SO- We had a ton of leftover vegetables from dinners last week and some chicken... which seems to be a standard around here. I know Joe has a major crush on Panda Express, so I thought I could find something similar to the sweet and sour chicken they have, just minus the 2,000 calories. I found a basic recipe here and made a few changes to throw this together:
1/2 cup low-sodium soy sauce
4 tablespoons sugar substitute
2 tablespoon champagne vinegar
2 tablespoon ketchup
1 teaspoon ground ginger
4 garlic cloves, minced
2 boneless skinless chicken breasts, cut into chunks
1 head of broccoli
1 package of fresh snow peas
1 package of frozen peas
2 cups-ish of carrots (I bought pre-cut carrots for a salad and just used those)
1 can (8 ounces) unsweetened pineapple chunks, drained
2-3 green onions, finely chopped
Salt, pepper, chili flakes to taste
3 cups cooked rice
Cook the chicken over medium heat in a wok, with a few drizzles of EVOO. Season with salt and pepper and a few sprinkles of chili flakes. While the chicken is cooking, mix the first 6 ingredients listed in a small bowl. Once the chicken is cooked, add the veggies (except the peas!) and let it all sizzle up, stirring occasionally. If you notice the wok getting dry, add a few splashes of chicken broth or olive oil. After about 3-5 minutes test the carrots for crispness and if they are soft enough for your liking, add the peas and pineapples along with the fancy sauce. Stir it up, make sure all the vegetables and chicken are coated in the sauce, turn it down to simmer and put the lid on. Let it get hot and a little more cooked then BAM. Ready. Dish up rice first, a nice heap of stir-fry and top it with a few green onions.
Welcome to the Fastest Stir-Fry in the West. Enjoy!
- Quick
- Healthy
- Ingredients in my pantry
- Easy
I really want to stock up on recipes that I can cook by heart and do it fast, to ensure we can eat healthy meals even when we are knee-deep in life. I want to be a good housewife for Joe, even if I'm not home all day. I mean, come on. Target trips and manicures sometimes get in the way.
SO- We had a ton of leftover vegetables from dinners last week and some chicken... which seems to be a standard around here. I know Joe has a major crush on Panda Express, so I thought I could find something similar to the sweet and sour chicken they have, just minus the 2,000 calories. I found a basic recipe here and made a few changes to throw this together:
1/2 cup low-sodium soy sauce
4 tablespoons sugar substitute
2 tablespoon champagne vinegar
2 tablespoon ketchup
1 teaspoon ground ginger
4 garlic cloves, minced
2 boneless skinless chicken breasts, cut into chunks
1 head of broccoli
1 package of fresh snow peas
1 package of frozen peas
2 cups-ish of carrots (I bought pre-cut carrots for a salad and just used those)
1 can (8 ounces) unsweetened pineapple chunks, drained
2-3 green onions, finely chopped
Salt, pepper, chili flakes to taste
3 cups cooked rice
Cook the chicken over medium heat in a wok, with a few drizzles of EVOO. Season with salt and pepper and a few sprinkles of chili flakes. While the chicken is cooking, mix the first 6 ingredients listed in a small bowl. Once the chicken is cooked, add the veggies (except the peas!) and let it all sizzle up, stirring occasionally. If you notice the wok getting dry, add a few splashes of chicken broth or olive oil. After about 3-5 minutes test the carrots for crispness and if they are soft enough for your liking, add the peas and pineapples along with the fancy sauce. Stir it up, make sure all the vegetables and chicken are coated in the sauce, turn it down to simmer and put the lid on. Let it get hot and a little more cooked then BAM. Ready. Dish up rice first, a nice heap of stir-fry and top it with a few green onions.
Welcome to the Fastest Stir-Fry in the West. Enjoy!
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