Chicken and Veggie Stir Fry
This dish gets an A+ for being easy and really good for you! It’s full of protein and nutrients and it only dirties one pot; perfect for nights when you’re pressed for time, but still want a filling meal that isn’t drive-thru-related. We like to use a lot of vegetables to really round out the meal, but you can use whatever you want. Stir-fries are an excellent way to clear your fridge of foods that are closing in on their expiration dates and a nice way to breathe new life into your leftovers—being virtually impossible to mess up is just a bonus!
Serves 4
Ingredients
2 pounds chicken breast, cubed
2 stalks celery, chopped
1 red bell pepper, sliced
1 orange pepper, sliced
2 cloves garlic, diced
3/4 cup cashews, chopped
4 cups bean sprouts
4 cups spinach
1-2 tablespoons dark sesame oil, divided
2 teaspoons low-sodium soy sauce
2 teaspoons teriyaki sauce
Directions
In a large sauté pan or wok, heat 1 tablespoon sesame oil on medium heat and cook chicken (2-3 minutes per side), making sure to brown all sides.
Add bean sprouts, garlic, soy and teriyaki sauces, and toss to coat everything. Sauté until chicken is cooked through and bean sprouts are tender.
Remove chicken and bean sprouts to a plate, and set aside.
Add second tablespoon of sesame oil to pan and add celery and peppers, cooking until softened. 8-10 minutes. During the last 3 minutes, add spinach and cashews.
Once all vegetables are tender, add bean sprouts and chicken back to the pan. Stir well and cook for 2 minutes.
Remove from heat, transfer to plates and serve hot
