19 April 2010

Chicken Stir-Fry Recipe

What You'll Need:
  • 3 oz. chicken breast (or veg protein)
  • 3 or more cups fresh/frozen vegetables
  • 1/2 cup beans
  • 2 tbsp. dried seaweed (optional)
  • 1/3 cup chopped onion
  • 2 tbsp. mustard
  • favorite spices

1. First start by cutting your chicken breast into small pieces. In a skillet, on medium-high heat, add the chicken with a little bit of water. If the water evaporates too quickly, continue adding a little more water as needed. 

2. When the chicken looks done, add in your mix of favorite spices. I used a teaspoon each of dill and cayenne.

3. Toss in your raw veggies, turning the heat down to medium. Cover with a lid or bamboo steamer to cook vegetables evenly (approx. 3-5 min)

4. While the veggies are still a little crispy, you can add in your beans and seaweed (wakame, arame, nori, etc). I prefer the taste or wakame: usually grinding it quickly in a food processor before adding. Feel free to skip the seaweed out though. As for beans, I used butter beans, but any legume works well with this recipe.

5. Chop up your onion and throw it in. If you don't like raw onions then I suggest adding your onions at stage #3. But I like mine fairly crispy so I add them in last.

6. Garnish with mustard. I like stone-ground yellow and brown mustard seeds. Mix all together just before serving.



alex said... [reply]

i can't wait to make this!!!!!

Peace Love Nutrition said... [reply]

Stir Frys are my jam! hahah it used to be the only thing I cook : )

I like your take on it.



Averie @ Averie Cooks said... [reply]

I have been on Such a mustard on my greens kick lately..so good. great eats girl!

Heather (Where's the Beach) said... [reply]

Love stir fry dinners. I never think to use seaweed in mine. Thanks for the reminder!

Anonymous said... [reply]

I like my onions crispy too! and I love the bamboo steamer - yumm!

Post a Comment