Thursday, August 16, 2012


Last night I decided to change things up a bit and make a little chicken stir-fry! This version below is pretty is LOADED with vegetables, protein and the sauce is 30 calories/tablespoon. When choosing a sauce though, make sure to look at the sodium...most Asian sauces have tons of for this dish I didn't add any salt. This dish is also great because you can swap out the chicken and add shrimp, or pork or beef!

Baby corn, Bamboo Shoots, Water Chestnuts & Straw Mushrooms...strain and rinse with water

Cut 2 chicken breasts into strips

Chop your veggies! I used, Bock Choy, Broccoli, Peas, Red Onion, Red Peper & Scallions

Cook your chicken

Strain your canned ingredients

Add your veggies

Cook pasta until al dente

Right before your pasta is done, add your broccoli & bock choy to the same pot (these 2 veggies don't take long to cook and you want them to retain their green color and crunch!)


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