Spoiler alert: Book giveaway below!!
In the meantime, if you like to eat in and you want to try something fun, try this stir-fry recipe.
Stir-fry food doesn't have to be difficult. I've been making this version of the recipe for years. It's my son's favorite. He makes it now for his wife. It's packed with healthy veggies and lean chicken. You can switch out the veggie selections for those you like. You can switch out the chicken to pork or even beef. It's great for a cold night. Easy for a busy day.
By the way, last week Cleo offered a healthy way to make white rice with half the calories, and I am determined to try it, but I must admit I made this recipe before Cleo shared her tip. If you missed that post, follow this link: CLEO COYLE'S HALF THE CALORIES RICE.
STIR FRY CHICKEN with VEGETABLES
REGULAR OR GLUTEN-FREE * (see ingredient note)
Ingredients:
(Serves 4)
1 pound
skinned chicken breasts, cubed
1/2 cup flour
or gluten-free flour, if you need to eat gluten-free (I use tapioca starch)
1 teaspoon
salt
1 teaspoon
ground pepper
2 tablespoons
oil
1 tablespoon
soy sauce (use gluten-free soy sauce/tamari, if needed)
1 tablespoon
mustard
water, as
needed
1/2 cup onion,
chopped
1/2 cup
broccoli, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup
cauliflower, chopped uncooked (or boiled for 2 minutes and rinsed) * see below
1/2 cup celery,
diced
1/2 cup snow
peas, uncooked
1/2 cup green onions, chopped
1 cup rice
Directions:
Cook rice according to
directions. Set aside.
Meanwhile, chop the chicken and
set aside. In a sealable plastic bag, put the flour or *gluten-free flour (I use tapioca starch; you can use cornstarch, potato flour or other), salt, ground
pepper. Add the chicken and shake until coated.
In a wok (or very deep frying
pan), put the oil, soy sauce (*use GF soy sauce if necessary), mustard. Stir. Heat to sizzling. Add the coated
chicken. Reduce heat and stir-fry the
chicken for about 5-10 minutes until cooked through. Add water, a few
tablespoons at a time, as necessary, to keep the chicken loose enough to move
around the pot. This will enhance the overall sauce.
Add the onion and stir until
tender, about 3 minutes.
Cut up the vegetables. If
desired, cook the broccoli and cauliflower in a saucepan, in an inch of boiling
water, covered for 2 minutes. Drain and rinse.
Add the broccoli, cauliflower, celery,
and snow peas. Cook about 5-7 minutes, until the celery is cooked but still
crisp.
Serve over hot rice with extra
soy sauce *or gluten-free soy sauce.