Quick Chicken Stir Fry

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.

 

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