Do you have “go-to” meals that are quick, simple to make and healthy?  With the school year in full swing, that means a busier schedule in our house.   A busy schedule means more meal planning for me, especially during the week.  I definitely had fun over the summer cooking new and different recipes.  Some recipes were not always the quickest but they sure were delicious.  Not that we didn’t have a busy schedule over the summer, but it seemed like I had a little more time to make some elaborate recipes.  Maybe it had something to do with not having to rush the kids to bed because they could sleep in!  Whether we are busy or not, I like to create quick recipes to have on hand for those busy days/nights that pop up.  Not only do I want them to be simple & quick, they must deliver on flavor too.  To achieve good flavors, I use fresh ingredients (use what is in season), spices (there are so many to choose from) and my homegrown herbs.

My Chicken Stir Fry definitely fits into our busy schedule.  It is simple & quick to make.  It is incredibly delicious and get this, it is also healthy.  It was so tasty that my kids were even asking for seconds.   Who doesn’t mind hearing “mom, this is so good; can I have more”?  My version is also gluten free with the use of Tamari.  Tamari has little to no wheat (always double check the label to make sure it is gluten free, if you are trying to avoid gluten).   I like to buy a low-sodium Tamari also.  Tamari can usually be found in the aisle with other Asian foods, in your supermarket.   If you do not have Tamari, cannot find it or you are not trying to eat gluten free foods, you can substitute with soy sauce.  I also like to use a Chicken Broth that is low-sodium & gluten free in this recipe.

The rice I used in this recipe was an Organic, Texmati long grain & white basmati.  This rice was also gluten free.  Again, be sure to read the label if you are trying to avoid the gluten.  I also love to make Brown Rice which tends to have a nutty flavor.  You can use any rice that you like.  In this recipe, by infusing the rice with fresh ginger & garlic, it has so much flavor without the veggies and chicken.  I think I could eat a bowl of the rice by itself when it is made this way!  It is so delicious.

Feel free to play around with different types of veggies.  There are so many veggies to choose from when making a dish like this.  You could add snap or snow peas, green beans, asparagus, tomatoes (which is actually a fruit)!, eggplant, zucchini, squash…… The options are almost endless!

Feel free to share your “go-to” meals with us.  We would love to hear from you and learn how you meal plan or if you have recipes that help you to get through a busy week.

Mangia! Enjoy!

Chicken Stir Fry

Makes approx. 4 Servings

Ingredients

Chicken:

2 Chicken Breasts, skinless & boneless *(if chicken is small, use 3 Chicken Breasts)

3/4 Cup, Tamari

1 Tablespoon, Dijon Mustard

1 Tablespoon, Fresh Ginger, grated

2 Cloves, Fresh Garlic, minced

1 Teaspoon, Sesame Oil

1/2 Teaspoon, Garlic Salt

S&P

Rice:

1 1/2 Cups, Rice *used an Organic Texmati Long Grain Rice in this recipe

1 3/4 Cups +plus 6 Tablespoons, Chicken Broth

1 Tablespoon, Fresh Ginger, grated

2 Cloves, Fresh Garlic, minced

1 Teaspoon, Kosher Salt

Drizzle, Olive Oil

Veggies:

1 White Onion, peeled & sliced *(use 1 small onion or 1/2 of a large)

1 Red Bell Pepper, seeded and sliced

1 Cubanelle Pepper, seeded and sliced

1 Large Head, Broccoli

10, Mushrooms, cleaned & sliced *(used Baby Bella in this recipe)

1/4 Cup, Tamari

1/4 Cup, Chicken Broth

2 Teaspoons, Corn Starch

4 Tablespoons, Chicken Broth

S&P

1 Teaspoon, Garlic Salt

Garnish:

Fresh Cilantro

Instructions

Cut chicken into bite size pieces.  Place the chicken into a smaller baking dish or plastic bag with a good seal on it.  Whisk together the Tamari, Dijon mustard, garlic, sesame oil, garlic salt, S&P.  Pour the marinade over the chicken and place in fridge for approx. 1 hour.  You can also marinate longer.

Cook rice according to package.  For 4 of us, instead of doubling the rice I made 1 1/2 the amount.  If you want to have leftovers you can double the rice.  Once you add the liquid and the rice to the pot, add the fresh ginger, garlic, salt and drizzle of olive oil.  Give it a stir and turn stove to high heat.  Once boiling, turn heat to low to simmer (cover with a tight lid) or use foil to cover pot.

Cook Chicken:  heat a cast iron skillet on the stove over medium-high heat.  Once hot, add a drizzle of Oil (Avocado Oil or Olive Oil).  Once hot, add the chicken with the marinade.  Stir occasionally and cook until chicken is done, about 8 minutes (cooking time may vary depending on how large your pieces of chicken are).  The chicken should be fork tender.

Cook Veggies:  Place another cast iron skillet or Wok on the stove over medium-high heat.  Add 1 tablespoon of oil and a small drizzle of sesame oil.  Once oil is hot, add the onions.  Let them onions cook for about 5 minutes. then add the peppers.  Cook for another minute then add the broccoli and mushrooms.   Stir well and continue cooking for about 5 minutes.  Add the fresh garlic and cook for about 1 more minute.  Add the tamari, chicken broth and stir well.  Season with salt & garlic salt.  In a small bowl, whisk the cornstarch and chicken broth.  Add the cornstarch mixture to the veggies (this will help to thicken up the sauce).  If it gets too thick, you can add another splash of tamari and/or chicken broth (I added a little of each).   Adjust seasonings to taste.

Veggies for Stir Fry

Plating:  Place a serving of rice into a bowl, add some chicken, veggies.  Garnish with some fresh Cilantro and serve!  If you are feeling adventurous, use your chopsticks!

Mangia! Enjoy!