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Tuesday, November 12, 2013

Thayer Favorite: Chicken Stir-fry

I love fast, healthy recipes.  My chicken stir-fry is a regular dish in our house.  We love all of the veggies, we serve it over brown rice.  However, most traditional stir-fry dishes contain soy sauce and sesame oil... Which are no-no's in our house, because of allergies.  So, with our seasonings, and the juice from the veggies, you don't really miss the soy or the sesame.  Sometimes on Meatless Mondays, I omit the chicken and we just have veggie stir-fry.  I hope this recipe becomes a regular in your home.

Chicken Stir-fry
Serves 6, time: 30 min total


2 tbs olive oil
2 large boneless chicken breasts, cut into 1 inch pieces
2 garlic cloves, finely chopped
1 large zucchini, cut into 1/2 pieces
1 large yellow squash, cut into 1/2 pieces
15-20 baby carrots, halved
1 container sliced mushrooms
Salt & pepper
Garlic powder

Heat oil in a large non-stick pan.  Season chicken with S & P, and maybe a little garlic powder.
Brown chicken pieces, then pull chicken out and set aside when cooked completely. (7min)

Using the same pan, add garlic, carrots, and mushrooms, and sauté until a little tender.  (5min)
Add a little S & P.
Then add zucchini and squash, continue to sauté, until tender.  (5min)

Add cooked chicken pieces, and a little more S & P, cook until flavors combine. (3min)
Serve over brown rice, enjoy!

*Feel free to add soy sauce, once food is plated or during cooking of all veggies and chicken.

1 comment:

  1. You don't use any sauce? I guess with fresh veggies, that is all the flavor you need! Stirfry is a favorite of mine too!