Spicy Chicken Stir-fry

This week is another Asian inspired meal; as you can see we eat a lot of diverse food. The title and the ingredient list may not make it look as though it is healthy, but believe me it is. This meal is low-calorie and full of protein and vitamins. Believe it or not it doesn’t take that long to make and it is absolutely delicious.

What You’ll Need…

2-3 Chicken Breasts [Depending on how big they are.] (Cubed)

¼ Onion (Diced)

1 Carrot (Diced)

1 Stalk Celery (Chopped)

1 Bell Pepper (Chopped)

1 Handful of Mushrooms (Sliced)

1 Cup Green Beans

2/3 Cup Corn

The juice of 4 kumquats (Optional)

Crushed Red Pepper (To taste)

Ground Ginger (To taste)

Ground Mustard (To taste)

Garlic Powder (To taste)

Soy Sauce (To taste)

Sriracha Sauce (To taste)

¼ Cup Chopped Peanuts (Optional)

½ Cup Chow Mein Noodles (Optional)

1 Cup Dry Rice (Any kid you like.)

2 Cups Water

As always, start out by chopping your vegetables and cubing the chicken. Slice the vegetables any way you like; I like to have large slices of mushrooms and smaller pieces of celery. Cut the chicken into bite size chucks.

  

Now, spray a wok with cooking spray and add the chicken. Once you have added the chicken start on the rice. Add 1 cup of rice and 2 cups of water to a pot and cover. Allow to cook until the water has all cooked out. Stir occasionally.

 

Once the outside of the chicken is cooked add the onions and peppers. Next add the celery and carrots to the wok. At this point add about 4 tablespoons of soy sauce to help the vegetables soften and stir thoroughly. You can always add more or less soy sauce. After about five minutes have past add the remaining vegetables and peanuts. Now add the Sriracha, if you choose to use it, the kumquat juice, and the spices.

Allow the stir-fry to cook for about five more minutes before turning the heat off and adding the rice to the wok. Stir to combine. Top with chow mien noodles and serve.

  

Enjoy!

Store any leftovers in an airtight container in the refrigerator.