Lemon-Ginger Soy Chicken & Vegetable Stir Fry
This is a great weeknight recipe. It is loaded with veggies and packed with protein with lean chicken. Cooking quickly over high heat with the sauce keeps the chicken moist, tender and easy to swallow. Serve it over flavorful this flavorful recipe for bulgur tomato pilaf recipe for a great serving of whole grains.
Ingredients
Recipe Bulgur Tomato Pilaf
1 Recipe Lemon-Ginger Soy Sauce
1 cup broccoli florets
1 medium summer squash/yellow squash, sliced
1 medium zucchini, sliced
2 carrots, sliced to match sticks
1 medium red onion, diced
1-2 red bell peppers, siliced
2 individual lean chicken breasts, cubed
1 1/2 tbsp smart balance cholesterol free cooking oil
Directions
Prepare ingredients
Cut broccoli florets or open prepared package of organic florets
Slice summer squash
Slice zucchini
Cut carrots to batons
Slice red pepper
On a separate cutting board to avoid cross contamination, ideally one devoted to poultry; season with salt and pepper
2. Heat oil over high heat a wok or chef’s pan; add the onions, turning the temperature down slightly to avoid burning the onions. Season with salt and pepper; saute until translucent.
3. Add the chicken to the pan
4. Season with salt and pepper; add a splash of the ginger-lemon soy sauce to keep the chicken moist while cooking.
5. Cook chicken until brown
6. Return to high heat, add squash and zucchini
7. Saute the zucchini and squash briefly until slightly softened then add carrots; saute very briefly with another splash of the lemon-ginger soy sauce.
8. Add red bell peppers with another small splash of lemon-ginger soy sauce; briefly cook down, cooking so that the peppers are cooked but still crispy. Season with salt and pepper to taste.
9. Add broccoli and remaining lemon-ginger soy sauce.
10. Cooking the liquid down, still over high heat and keeping a careful eye on the pan as this will happen quickly/ When it the sauce is thickened, remove pan from heat.
11. Plate over bulgur tomato pilaf to serve; enjoy!