This is less of a recipe and more of an idea including assembly, because the sauce is bottled ;). Even when I just had June and my husband to cook for, I was always looking for easy, healthy dinners, because time is precious. Now as a new mother of two, time is of the essence. Between extra laundry and cleaning, tons of breastfeeding, fitting in my workouts and now going back to work, I need dinners that taste good and are packed with nutrients for the family and breastfeeding. It is also a great candidate for leftovers for another night of the week.
The Stirfry
Ingredients:
1.5 lb Boneless Skinless Chicken Breast cut into 1 inch cubes*
3 Tbsp EVOO
1 Cup Baby Carrots
1 Medium Head Broccoli
1 Zuchini Sliced Thick**
1 Summer Squash Sliced Thick**
1 Pack Baby Bella Mushrooms cut in half
4 Cloves Garlic Sliced***
1 Tbsp Water
Soy Vay Teriyaki Sauce
Salt & Pepper to taste
Putting it Together:
Season cubed chicken lightly with salt and pepper to coat. Heat frying pan with 1 Tbsp of EVOO. When oil is hot, add chicken and sautee until all sides are lightly browned, about 3-4 minutes. Add 1/2 the bottle of teriyaki sauce. Cover and simmer for 7-10 minutes until cooked through and tender.
I like to cook the veggies in waves, because I don’t like any of my veggies to be too soft, I like them crunchy-ish, if you will. Heat a wok or large frying pan with 2 Tbsp of EVOO. When the oil is hot, add the baby carrots and broccoli. Sprinkle with a little S&P. Sautee 2-3 minutes and add 1 Tbsp of water (to prevent the broccoli from burning) and cook another 2 minutes. Add squash, zuchini, mushrooms and garlic. Sprinkle with a little more S&P. Sautee for 3-4 minutes or until all veggies are at a desirable texture. Add the cooked chicken and sauce to the veggies and mix well. Add more teriyaki sauce if needed.
The Rice
Trader Joes is the bomb and they always have frozen side dishes that are easy to heat up and super healthy! I love the Rice Medley: brown rice, red rice and black barley. I also make tri-color quinoa and add that to the mix as well.
Ingredients:
1 Bag Rice Medley
1/2 Cup Tricolor Quinoa
1 Cup Water
1 Tsp Chicken or Vegetable Bouillon
Make it:
Heat up 1 bag of rice in the microwave for three minutes. Set aside. Bring quinoa and water to a boil. Add bouillon and stir. Cover and bring down to simmer for 15 minutes. Mix the rice medley into quinoa and serve with stirfry.
NOTES:
* You can also use tofu to make a vegetarian dish.
** I DO NOT like my zuchini and squash overcooked, so I make sure to cut them in large pieces about 1/2 inch to 3/4 inch thick.
*** I like to either slice the garlic or smash it only to get the essence. I find when I chop or mince the garlic it tends to burn.
– Remember to always portion your food for a healthy diet. See how I portion my food on my other post.
