I got some clean eating books out of the library and found one for an easy chicken stir fry that had no sauce and could possibly still taste good. I thought I would give it a try.
First I cut up all the vegetables beforehand. I went with more carrots and less broccoli because unless it is from Ten Foot Henry, Finley and I don't like broccoli.
Then I grated up the garlic. I always use a little (or sometimes a lot) more then the recipe calls for.
Next up I cut up the chicken into bite sized pieces. I hate cutting up chicken or touching chicken or any raw meat for that matter. I try to use utensils as much as possible so I don't have to touch it.
I added in some oil and started to sauté the vegetables with the minced garlic and 2 tablespoons of water. I then covered the pan with a lid and let it cook for 3 minutes. I removed the lid, stirred the vegetables and put the lid back on for another 3 minutes.
After 6 minutes of cooking the vegetables, I added the chicken and remaining 2 tablespoons of water to the skillet along with the vegetables. Keep cooking until the chicken is cooked all the way through. I think next time I make this, I would put the veggies aside after i cooked them, cooked the chicken and then added the veggies back in. With all the veggies in the pan, I found it hard to make sure the chicken was all completely cooked.
Here is the finished dish. I really liked it and Greg really liked it too. The girls loved all the veggies but thought the chicken needed more sauce. I will need to work on making the chicken more flavourful next time while still trying to keep it clean.
Garlic Chicken Stirfry
Source: The Everything Eating Clean Cookbook
1 tbsp olive oil
1 cup broccoli
1 yellow onion, quartered
1 cup carrots, thinly sliced
1 cup snow peas
1 cup white mushrooms, sliced
2 tbsp garlic, minced
4 tbsp water, divided
2 boneless, skinless chicken breasts, cut into 1" cubes
1 tsp natural sea salt
- Heat olive oil in a large wok over medium
- Sauté broccoli, onion, carrots, peas and mushrooms with the garlic and 2 tbsp of water
- Cover wok and cook vegetables for 3 minutes. Uncover and continue cooking and tossing vegetables for 3 minutes.
- Add chicken and remaining water to skillet
- Stirfry the mixture until the chicken is completely cooked through with juices running clear, about 6 minutes
- Sprinkle with salt and enjoy