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My healthy stirfry chicken with veggies.

Thursday, October 17, 2013



I wanted to FRY my chicken and make mashed potatoes with gravy but I realized this was a BIG NO NO since my Nutritionist has cut me down to 20 grams of fat PER DAY!!! I know drastic right, but in the long run it is going to help me control my triglycerides which will also help me control my blood sugars.

So here is what I cooked.

Stirfry Chicken & veggies.

2 8 oz boneless skinless chicken breast( or 6 3 oz chicken breast) cubed 1" pieces
1 med onion cut into slivers
2 cloves garlic minced
1 large red bell pepper jullianed
20 snow peas ends removed
3 cups cabbage chopped large pieces
1 cup carrots jullianed
1 cup bok choy
1/2 Tbsp grated ginger
1/4 c low sodium soy sauce
1 tbsp corn starch
2 Tbsp olive oil
1 tsp chinese 5 spice powder

In wok (if you have one or very large pan you can fry in) place 1 Tbsp olive oil, heat up and then add cubed chicken and stir fry until done. Remove from pan. Add remaining 1 Tbsp olive oil and add in onion cook for 1 minute, add in cabbage and bok choy and cook for 2 minutes, add in bell pepper and carrots and cook for 1 minute, add in ginger, garlic, snow peas and cook until everything is tender crisp add back in chicken, stir corn starch into soy sauce and add 5 spice powder, pour over everything in wok and stir until sauce thickens up, remove from heat and eat on it own or with brown rice.

I am not sure of the calories or sodium or anything else but this always makes enough for 3 more meals and it heats wonderfully well in the microwave. And if you prep your veggies before hand it only takes a few minutes to cook the chicken, veggies and then add it all together and make the sauce.

If you make it hope you enjoy. emoticon
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