I decided on Friday evening that my husband and I would make our weekly shopping trip a Saturday deal this week. We were due for a pretty good dusting of snow, and today (Sunday) would have the added “bonus” (not!) of a cold snap, so I wanted to be out when the weather would be a bit less frustrating. I then spent all of Friday working on my nanodegree with Udacity, going to bed sometime around 4 in the morning.
The next morning, when my husband was in the shower, I took all of 5 minutes to quickly jot down some items to the grocery list we keep on the fridge. I decided that this week, I wasn’t going to stick with a bunch of recipes I’d found on the Internet; I just felt like making meals that were quick and dirty that I could get done in the span of a couple of hours.
Up this week: A chicken “stir” fry, some pork chops, and the Italian wonderpot recipe I found on budgetbytes. (I know, I know, but to be fair, it’s a really quick and easy recipe, and it was something that we planned for last week but didn’t end up actually doing, as we didn’t quite need that meal.)
First up, a delicious chicken stir fry.
The name for this is kind of a misnomer, because I didn’t stir as much as one would do when making actual Asian cuisine, but when you’re looking for something quick, cheap, and easy (and you’re fine with it being Asian-inspired, not completely authentic), this meal is for you. At just 276 calories, you can easily add some rice or quinoa alongside this tasty stir fry, and just by itself, it’s loaded with niacin, selenium, vitamin A, vitamin C, and vitamin B6.
The only part of the prep for this meal that took some time was dicing the carrots. The only reason that it took a long time for me: I didn’t use a food processor, and I was actually trying to make the size of the carrot pieces relatively similar throughout.
The rest of the prep flew by, and before I knew it, it was time to start the cooking.
First, I threw the chicken in a skillet with some sesame oil, soy sauce, and ginger.
I let the chicken cook almost all of the way through before I added the carrots to the skillet. We still have some vegetables to cook, so it only has to be mostly cooked!
After the carrots started to soften, I added the remaining vegetables and cooked them until the mushrooms softened, and the remaining vegetables were slightly cooked (but still had a slight crunch).
In less than a half an hour, I had prepped and cooked a delicious Asian-inspired “stir” fry.
We plan to serve this with some brown rice.
- 2 tablespoons sesame oil
- 4 boneless, skinless chicken breasts, visible fat removed
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoon ground ginger
- 4 medium carrots, diced
- 8 large white button mushrooms, sliced
- 1 bell pepper, chopped
- 1/2 pound sugar snap peas, ends trimmed
- Heat a large skillet over high heat (if you have a wok, even better). When skillet has heated, turn heat down to medium and add sesame oil and chicken to pan.
- Add soy sauce and ground ginger to chicken and mix. Allow chicken to cook through, stirring occasionally.
- When the pink has disappeared from most of the chicken, turn up the heat to medium-high and add carrots, stirring to combine. Let cook for 2-4 minutes, or until carrots start to soften and all pink disappears from the chicken.
- Add remaining vegetables to skillet and stir to combine, cooking for 2-4 minutes, or until mushrooms have softened and the remaining vegetables still have a bit of crunch to them. Take off of the heat, then taste the end product. If it needs more soy sauce or ginger, feel free to adjust the seasoning now. Serve hot with a side of brown rice.