Balsamic Chicken Stir Fry
- readerskitchen
- Mar 9, 2015
- 2 min read
"Mockingbirds don’t do one thing except make music for us to enjoy. They don’t eat up people’s gardens, don’t nest in corn cribs, they don’t do one thing but sing their hearts out for us. That’s why it’s a sin to kill a mockingbird.” - Harper Lee, To Kill a Mockingbird
Winter is slowly coming to a close and I need to shake off that layer of winter laziness. i've always found it very hard to motivate myself during the winter months. Honestly, seeing me on a sunnday day and a winter day you'd never believe it was the same person. I'm starting to get myself psyched for warmer weather and with that comes an urge to healthier and more active.
Today, I dusted off the old fitbit, the tennis shoes, and threw open the windows. I'm airing out the house, vacuuming, and going for a walk. The best way to top off a first warm(ish) days is with a nice healthy meal.
Stir fry is the quickest, easiest meal to me. It takes very little prep and it can be cooked quite quickly with any seasonings. Sometimes I season the chicken with salt, pepper, and balsamic vinegar and let it sit for a bit to marinate. Other times I'll throw some Tessemae's Raspberry Viniagrette on it with some lemon pepper and salt. With some fresh bread or rice it's the perfect meal to pack for next day's lunch.
Balsamic Chicken Green Stir-Fry
Ingredients:
200 grams boneless skinless chicken breasts or tenderloins
2 stalks celery
1/2 cup snap peas
1 green pepper, sliced
1/2 large onion chopped
2 cloves garlic
4 tsp balsamic vinegar
2 tbsp salt
2 tsp pepper
1 tbsp parlsey
2 tsp paprika
2 tbsp coconut oil
Instructions:
Rinse chicken and pat dry. Cut into small cubes and place in large tupperware. Mix in vinegar and spices. Cover and let sit to marinate.
Heat oil in large wok on medium heat. Add onions and garlic and saute stirring constantly. Add celery and continue to stir for 2 minutes. Add snap peas and pepper. Saute for one more minute. (I like the snap peas to be the crunchiest so I add them last)
Pour marinated chicken mixture into wok and stir. Stir to make sure chicken cooks evenly. Cook for 4 minutes or until all chicken turns golden brown color and no pink remains. Transfer to plates and serve immediately.
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