Personal trainer’s favorite, Chicken Stirfry

If you are craving a stirfry, but don’t want to eat one that comes in a pool of oil like most takeaway’s do, then this recipe is for you! Experiment with different proteins, I used chicken but feel free to use tofu, or lean beef.  Also switch it up with different veggies, add baby corn or sugar snap peas for a completely different flavor.

Ingredients:

2 boneless skinless chicken breast, cubed

Your choice of veggies, I used:

2 green onions, sliced diagonally

1 red bell pepper

1 serrano chili (omit if you are not a big fan of heat)

1/4 pound shitake mushrooms

water chestnuts

bean sprouts

bamboo shoots

garlic

lemon

sesame oil

coconut oil

low sodium soy sauce

Method:

-You want to get your wok VERY hot! Avoid using an oil which will not allow this high of a temperature (ie olive oil which will turn toxic if you use it after it hits its smoking point). I used a tsp of sesame oil and a tsp of coconut oil, which both add an amazing flavor to your stirfry.

-The key to working with a wok is working fast! Add your chopped serrano chili and garlic and stir until fragrant.  Add chopped chicken and cook until browned.

-Add all of your veggies! You should stir fry them until they are tender-crisp.  An important part of asian cuisine is the different textures, so you want your veggies to still have some crunch.

-Add in juice of 1/2 a lemon and a tbsp of soy sauce.  Allow sauce to simmer for about a minute and remove from heat.  Serve over brown rice or udon noodles and enjoy!

 Recipe completed and article written by:
Shannon Benedetto ACSM-cpt

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