In just a few days we’ll be tying on the feedback bigtime for the holidays. Cookies, appetizers, rich dinners, egg nog, booze, the list goes on and on! In an effort to cut the caloric intake leading up to the feeding frenzy, I thought I’d whip up something tasty, fast, and lower in calories. I immediately thought of a stir fry. This is so easy and can be put together in the time it takes to steam some rice. So grab your wok, some chicken, and your favorite veggies. Here’s one of my favorite combos.
Chicken Stir Fry
- 2 boneless, skin-less chicken breasts, cut in bite size pieces
- 2 TBSP canola oil
- 2 small Bok Choy, rough chopped
- 1 large carrot, sliced thin
- 1 small bunch of scallions, cut in 2 inch pieces
- 2 cloves of garlic, minced fine
- 1 tsp red pepper flakes
- 2 TBSP soy sauce or classic stir fry sauce
Heat your wok until it is very hot. Add the oil and heat until it shimmers. Add your chicken and cook through, about 7 minutes. Remove the chicken from the wok. Add a little more oil and toss in your carrots and red pepper flakes. Saute for about a minute and add the garlic, Bok Choy and scallions. Cook until the Bok Choy begins to wilt and add the chicken back to the wok. Stir in the soy sauce or stir fry sauce. Continue to cook until the Bok Choy begins to soften.
Remove from heat and serve over your favorite rice. Dinner served in under 3o minutes. Simple, healthy AND delicious!