So when I've made Stir Fry in the past, it's always covered in soy sauce. Maybe that isn't even real stir fry. Maybe this is how it's supposed to be made. I honestly don't know. So I was skeptical when this recipe wasn't loaded with soy sauce. Looking at the picture, it doesn't look like there is sauce at all. But guys, this is DELICIOUS! The little bit of sauce is just enough to give it amazing flavor but not overdoing it (which I'm sure is unhealthy).
Also, I LOADED this with veggies, because I'm trying to make sure I'm getting more veggies each day, but you can cut back the veggies, swap out the veggies, just use one kind. Whatever you want! Same with the rice. I used white rice this time, but you could easily use brown rice as well. You could even cut the carbs all together and not have rice! You could swap the proteins out for shrimp or steak. The possibilities are endless with this dish! I love versatile recipes!!
Ingredients
(Serving Size of 4)
16 oz cubed, cooked chicken
1 red onion
2 bell peppers
1 bunch of broccolini
1 bunch of baby boy choy
Rice as prepared on box/bag
1 clove garlic (or more if you like garlic like I do!)
1 tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tbsp olive oil
4 tbsp low sodium chicken broth.
Preparation
Cube and cook chicken, if not done already (side note: this would be a great prepare ahead meal. cook the chicken ahead of time, chop all your veggies, cook your rice, then you just have to quickly cook veggies and assemble on meal night!!). Set aside. Prepare rice. Add olive oil to skillet on medium high heat. Add onion and cook until beginning to turn translucent. Add garlic and cook for 1-2 minutes. Add bell peppers and sauté 3-4 minutes. Add broccolini and sauce 3-4 minutes. Add baby boy choy and sauté 2-3 minutes. Add soy sauce, vinegar and chicken broth. Cook, stirring frequently, for 1-2 minutes. Turn off heat. Add chicken and mix all together. Put rice in a bowl and top with chicken and veggie mixture. Yummm.
For those of you using portion control containers, here is your count for one serving:
1 red, 2 green, 1 yellow, 1tsp
For more recipes, go to Fitness, Food and Fun
fb.me/beachbodyfitnessfoodandfunbymegan
16 oz cubed, cooked chicken
1 red onion
2 bell peppers
1 bunch of broccolini
1 bunch of baby boy choy
Rice as prepared on box/bag
1 clove garlic (or more if you like garlic like I do!)
1 tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tbsp olive oil
4 tbsp low sodium chicken broth.
Preparation
Cube and cook chicken, if not done already (side note: this would be a great prepare ahead meal. cook the chicken ahead of time, chop all your veggies, cook your rice, then you just have to quickly cook veggies and assemble on meal night!!). Set aside. Prepare rice. Add olive oil to skillet on medium high heat. Add onion and cook until beginning to turn translucent. Add garlic and cook for 1-2 minutes. Add bell peppers and sauté 3-4 minutes. Add broccolini and sauce 3-4 minutes. Add baby boy choy and sauté 2-3 minutes. Add soy sauce, vinegar and chicken broth. Cook, stirring frequently, for 1-2 minutes. Turn off heat. Add chicken and mix all together. Put rice in a bowl and top with chicken and veggie mixture. Yummm.
For those of you using portion control containers, here is your count for one serving:
1 red, 2 green, 1 yellow, 1tsp
For more recipes, go to Fitness, Food and Fun
fb.me/beachbodyfitnessfoodandfunbymegan
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