In undergrad I made a lot of stir fries. Oh the days before food blogging and my desire to make new recipes all the time. And the days when I was even less financially stable than I am now, which is hard to imagine as I sit here worrying how my bank account it going to survive the month. How did I function all those years with even less money than I have now? But I digress.
Stir fries are great not only because they are fast, but because you can really throw in whatever veggies and sauces you have lying about in your fridge. My new veggie obsession is baby sweet bell peppers because in the past I always find myself with fractions of bell peppers, but now I can just use little ones. A couple of those, a small chicken breast, soy sauce and some chili garlic sauce makes for a delicious stir fry.
In unrelated news, today is my sister-in-law Kate’s birthday! Happy 29th Birthday <3!! Hope you enjoy your birthday package that arrived yesterday ;-).
One year ago: Strawberries and Cream Pie
Two years ago: Blueberry Pomegranate Smoothie
SIMPLE CHICKEN & SWEET PEPPER STIR FRY
1/4 cup quinoa (or brown rice)
2 tsp olive oil
2 baby sweet bell peppers, julienned
1 clove garlic, minced
4 oz. chicken breast, cut into thin bite-sized pieces
2 Tbsp reduced sodium soy sauce
1/8 tsp chili garlic sauce
1 scallion, thinly sliced (optional)
- Prepare quinoa or brown rice according to package directions.
- Meanwhile, heat a medium skillet over medium heat with one teaspoon oil. Add the bell peppers, and garlic and stir-fry until golden, about 2 minutes. Transfer to a plate.
- Return skillet to heat and add another teaspoon of oil. Add the chicken and stir-fry until the chicken loses its raw color and is golden, about 3 minutes. Add the soy sauce, garlic chili sauce, and return the bell peppers to the pan and toss to heat through.
- Serve over quinoa (or brown rice) and top with scallions.
Source: The Spiffy Cookie original