CHEAP AND EASY RECIPES: CHICKEN STIR FRY
“New year, new me.” Although we publicly condemn this cliché, it still echoes in our minds as we start the new year. After a holiday season packed with treats, it is easy to feel pressured into eating healthier in the new year. Whether that means more vegetables, more protein or less sugar, a cheap, healthy and easy recipe is an essential for the new year.
The following recipe is a favorite at my house and satisfies all the culinary resolutions! Loaded with vitamins and flavor, chicken vegetable stir-fry is the perfect weekday dinner.
- Pre-cooked rotisserie chicken, cut into chunks (available in the deli section)
- Chopped vegetables (carrots, broccoli, snow peas, asparagus, onion, and mushrooms are my favorites but add/delete to fit your taste buds!)
- 4 tablespoons sugar (white or brown works)
- 1 clove garlic
- 1 tablespoon cornstarch (or flour)
- ½ teaspoon salt
- 1 tablespoon any variety of vinegar
- 2 tablespoon soy sauce
- 1/3 cup water
- ¼ cup vegetable oil (plus 1 tablespoon for frying)
Step 1: Chop garlic, mix all sauce ingredients and set aside.
Step 2: Heat 1 tablespoon oil in a pan or wok.
Step 3: Add vegetables in order of cook times (harder vegetables like carrots and broccoli first).
Step 4: Cook vegetables until just tender.
Step 6: Add sauce and heat thoroughly (sauce will thicken slightly).
Step 7: Serve alone or over rice/noodles.
Photo by Alexandrea Moore