Monday, 5 September 2016

Garlic Chicken Stirfry

We have been consciously been trying to be eating cleaner but it has proven to be a challenge on some days.  Fortunately we are making lots of progress and are headed in the right direction.

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

  1. Heat olive oil in a large wok over medium
  2. Sauté broccoli, onion, carrots, peas and mushrooms with the garlic and 2 tbsp of water
  3. Cover wok and cook vegetables for 3 minutes.  Uncover and continue cooking and tossing vegetables for 3 minutes.
  4. Add chicken and remaining water to skillet
  5. Stirfry the mixture until the chicken is completely cooked through with juices running clear, about 6 minutes
  6. Sprinkle with salt and enjoy

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