It’s that time of the year when I have to whip myself back into shape after too much food and drink (fun) during the holiday season. This is a recipe loaded with veggies and not too much fat. It’s quick to assemble and quick to cook. When I think of it I make double the amount of rice needed for a meal and keep a container in the refrigerator of rice that can quickly be heated in the microwave for another meal later in the week. This is also a great recipe to use up of bit of this and that from the veggie drawer in the refrigerator. I used carrots, mushrooms, onion, bell pepper and celery. I would have added broccoli if I had some on hand. I add the spinach separately because it cooks down to such a small volume, I don’t include that in the 6 cups of veggies. It gets a category of its own. Kitchen scissors are a great way to quickly cut the chicken breasts into smaller pieces that will cook quickly.
1 ½ pounds chicken breast, cut into one or 1 ½ inch cubes
1 tablespoon olive oil
2 cloves of garlic, chopped
1 tablespoon, minced or grated, fresh ginger (or the bottled version works well too)
3 tablespoons soy sauce, use reduced sodium if desired
6 cups chopped veggies of choice
4 cups fresh spinach leaves
¼ cup chopped fresh cilantro or flat leaf parsley
Heat oil in a wok or large nonstick skillet over medium high heat. Add garlic, ginger and chicken to pan and cook 5 to 6 minutes or until the chicken is beginning to brown, stirring often. Add 6 cups of vegetables and cook for another 5 or 6 minutes or until veggies are crisp tender. Add soy sauce, spinach and cilantro or parsley and cook for another 2 minutes. Serve over rice of your choice and enjoy a healthy veggie loaded meal. Serves 4
Here are a few pictures from Harbor Springs last week, just a bit of snow then, but it has arrived full force since then.