I hope everyone had a great Thanksgiving!Although I had a lot of driving to do, it was so nice getting to visit with family and relax along with great food and an amazing weekend of football. As Thanksgiving break has come to a close, final exams are slowly creeping up on us. If you’re anything like me, I try to plan ahead so I don’t get caught eating one fast food meal a day because I get so caught up with my studies. It’s not healthy and I always feel terrible after so this semester I am determined to stock up early and have lots of brain food for next week! Today I have a stir fry that is delicious and is great to make in bulk so you can make it and then have leftovers throughout finals week. It’s filled with protein, fiber, and lots of veggies!Another great thing about this recipe is its so versatile. You can add whatever extra vegetables you’d like or change up the meat to your liking. I like to get some brown rice to serve this with as well.
Ingredients for Stir Fry:
2 cup broccoli florets, cut in half, see shopping tip
2 cups onion, diced
1 cup carrots, diced
5 cups cabbage, shredded
2 cups Chinese pea pods (snow peas) sliced in half
1¾ cups cooked chicken breast, diced
1 tablespoon vegetable, canola or olive oil
3 tablespoons water for stir frying
Ingredients for Sauce:
⅓ cup plus reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 tablespoons water
2 cloves garlic, mined
2 teaspoons ginger (from a jar), see shopping tip
Fresh ground black pepper, to taste
1. First prep all vegetables and dice the chicken. Set aside.
2. In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
3. Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. Add broccoli, onions and carrots and water. Saute over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and chicken. Saute another 2 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture. Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything.
4. Store any leftovers in the fridge for a few days.
Makes 4 servings. (each serving, 2 cups)