Food prep Monday -Easy Chicken Stir Fry

I’ve recently decided to give up planned dieting, no that doesn’t mean I’ve decided to stop eating healthy.  But, every time I start on a dieting plan, I end up gaining weight and feeling really guilty about it.  Then I try to eat better, propagate the cycle and here I am gaining and losing the same 15 to twenty pounds I’ve been working on for the last two years.  I’m hoping if I focus on eating well, exercising and enjoying life, perhaps I can feel more comfortable in my skin and with that maybe I can stop this insane merry -go – round.

Sunday’s mean food prep for the first part of the week, I make a breakfast item, a few fruited waters, put together a menu plan and usually prep lunch through Wednesday, sometimes Thursday if I have enough food made.  I really could eat the same breakfast and lucnh all week – I’m not that picky, as long as I have something different for dinner I’m usually good to go, plus make a few little tweaks to a recipe in process and you can go from stir-fry to Italian pretty fast if you want to.

This week I had a lot of veggies that were going to quickly move to the questionable side so I decided to make up a simple stir fry for lunches, it’s quick and easy, and packs a whole lot of deliciousness in one punch.  I make mine with brown jasmine rice, it seems to give me less heartburn and doesn’t make me as sleepy in the afternoons as white rice tends to – always a bonus at work.

to start you need about a pound of chicken – doesn’t matter what kind – I like white meat but dark would be just as tasty.  

While your sautéing the meat, prep your veggies

 add them to the pan – cover and cook and voilà – you have easy chicken stir fry for your eating enjoyment. Let me know if you try it and if you liked it.

Easy Chicken Stir Fry

1lb boneless chicken – sliced in to small pieces


1tsp – olive oil

1 tsp – sesame oil

1-2 cloves garlic chopped

1/4 small onion (any will work – I used half a shallot in this dish)

1 inch piece of fresh ginger chopped

Salt and pepper to taste


You can use any vegetables you like for Stir Fry, that’s the beauty of this dish – I had a bag of broccoli and carrots that was starting to turn so I used that, zucchini, yellow squash (I always have them in my fridge) and bok Choy 

Marinade chicken pieces for 15-30 minutes (up to overnight if you like), when ready to cook add entire mixture to a large pan, sautée until almost cooked through then add the vegetables.  cover the pan and cook for about 5 minutes, turn everything, cover again and turn the heat off leaving in the pan for at least 10 minutes to let the veggies steam through.  I like most of my veggies to on the crunchy side so if you like them a little more cooked turn the heat to medium/low and cook another 5-10 minutes.

Serve over rice or noodles and enjoy.


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