Hello friends! I have a really great recipe for you tonight. How about some HEALTHY Chicken Stir-Fry! Yum! But first, I have a quick announcement.....
My friend Brandie, over at The Country Cook is having me Guest Post on her blog tomorrow, Wednesday April 27th. I am sharing this delicious Strawberry Chicken Salad recipe I posted awhile ago, so stop by her fantastic blog and say Hello! I want to say a big 'Thank You' to Brandie for having me over : )
Okay, on with this great recipe. It was super easy, and totally delicious. I made it two ways. For my kiddos, I put it on top of this brown rice. They loved it! But for me, I made it into lettuce wraps!
Mmmmm. They were so tasty. And low carb. And low calorie. All the things I am striving to eat to get that bikini body! lol : ) I have been on the hunt for healthy recipes lately. Out of the tons of cookbooks I have, only 2 are 'healthy' ones. So I have been studying them, and also doing some on-line searching for some low calorie, but great tasting food. I found this one on Martha Stewarts website. I tweeked it a tiny bit. This is how I did it...
Makes 4-6 servings
- 2-3 boneless, skinless Chicken Breasts
- Coarse salt and ground pepper
- 2 tablespoons Olive oil
- 1 large Onion, halved and thinly sliced
- 1 large Red bell pepper, thinly sliced
- 3 cloves Garlic, minced
- 1 1/2 teaspoons, grated peeled fresh Ginger
- 1/4 teaspoon Red-pepper flakes (optional)
- 3 tablespoons Soy Sauce
- 3 tablespoons Rice Vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 8 Boston/ or Butter leaves ( if your making wraps)
- 2 cups cooked Brown Rice
Directions: Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over high heat. Add in chicken. Cook, stirring constantly, until thoroughly cooked and white. (8 minutes or so) Transfer cooked chicken to a plate.
Add remaining tablespoon of olive oil to skillet. Add in bell pepper and onion. Cook and stir until onion is tender and golden. (Reduce heat if browning to quickly and not yet tender)
Reduce heat to medium; add garlic, ginger, red-pepper flakes (if using), cook and stir for about 1 minute.
Stir in soy sauce, rice vinegar and cornstarch mixture. Stir and mix all together well. Add chicken back in pan. Stir and toss to coat chicken with mixture. Serve in lettuce cups or over brown rice.