Chicken Stir Fry
Yup, another stir fry. It was one of those days where I was all over Los Angeles and had less than 30 minutes to hook up both lunch and dinner. Why stress? Keep it simple! Using organic chicken breasts, I wanted to create something on the grill that can blend well with stir fry veggies. I always keep frozen stir fry veggies in the event I’m desperate on time. While I am a big believer in fresh over frozen, sometimes you can’t always do it. Rather than feel defeated, offer yourself options that are within reach so that you can sustain your optimal way of life without visiting the fast food joint down the street. You know what I’m saying?
What to get:
- Empire chicken breast (I like kosher chicken that is organic)
- Asian style stir fry veggies
- Soy sauce (usually comes with the stir fry veggies at Trader Joes)
- Garlic powder
- Grapeseed oil
What to do:
Bring the chicken breasts to the BBQ grill or use a regular frying pan. On the grill, add salt, pepper and garlic powder to the chicken. Cook it through. I usually flatten out the chicken so that it cooks much quicker. Thick chicken breast takes much longer and you must be mindful of not eating raw chicken-gross!
In the meanwhile, take out your bag of frozen Asian style veggies and put the veggies into a wok or big deep pan after lining the pan with about 4 tbsp of grapeseed oil. After about 1 minute, add in the soy sauce packet that comes with the veggies. If you don’t have a bag of sauce with the veggies, get standard low sodium soy sauce. If you have high blood pressure, be mindful of how much of the sauce you use. Use half the packet or 4 tbsp of low sodium soy sauce. Also avoid too much salt on that chicken too. Once the chicken is fully cooked, cut it up into cubes and toss into the pan with the veggies, stirring all the contents together and coating the chicken with that sauce. Stir for about a minute and boom, you are ready to eat!