This is probably the easiest way to whip up a quick dinner. Chicken Stir Fry or ‘anything’ stir fry for that matter, is a fresh and healthy recipe idea, with delicious healthy ingredients that ensures the entire flavor without the guilt.
Recently I was asked to supply lunches for my husband’s office. At first I was a bit nervous to think that I should cook for 20 people out of my inadequately small kitchen, but the worst fear of all was if they were going to enjoy my dishes.
Luckily, my lunches became something to talk about in the office, and it seems like everyone loves my fresh combinations. I am very proud to say that this project of Aninas Kitchen has finally come to life and a very promising venture it is!
This recipe of Chicken Stir Fry is one of those dishes I prepared for a healthy lite lunch. And this fresh and healthy dish received rave reviews.
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | people |
- 2 cloves garlic finely chopped
- 2 birds eye chili finely chopped
- 1 teaspoon ginger grated
- 15 ml olive oil
- 2 large carrots peeled and sliced
- 1 green pepper sliced
- 1 red pepper sliced
- 3 zucchini sliced
- 1 small pineapple peeled, core removed and sliced
- 15 ml olive oil
- 4 chicken breast fillets sliced into strips
- 15 ml balsamic vinegar
- 30 ml soy sauce
- salt and black pepper to season
- handful sugar snap peas
- few sprigs chives to garnish
Ingredients
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- Add the chicken strips to a mixing bowl and add balsamic vinegar to marinade. Refrigerate.
- In a wok, sauté the chili, garlic and ginger in the olive oil.
- Add the rest of the vegetables and sauté until slightly soft but still intact.
- Season with salt and pepper.
- Remove the vegetables from the pan.
- Heat the rest of the oil, and brown the marinated chicken strips until done.
- Add the vegetables to the chicken and toss around in the wok.
- Add the soy sauce and season to taste.
- Lastly add the sugar snap peas, toss around one more time and serve on noodles or rice. Garnish with chopped chives.
