Chicken Stir Fry is one of my family’s favorite meals. I was struggling with how I could incorporate it into my meal plan for the next 80 Days. We love our veggies, but we also like to slather them in the most unhealthy of sauces imaginable. It’s called balance.
We’d recently stocked up at the Asian Market, so I was able to expand the dish beyond bell peppers, onions, and bean sprouts. Bok choy, fresh bamboo, and enoki mushrooms add so much color and flavor, but we don’t always have access to them. Use whichever vegetables you have on hand. Grab a few of the bags of frozen vegetables if money is tight. Chicken Stir Fry is one of those meals that can be as complicated or as simple as you want.
The portion container breakdown is: 1 green, 1 red, 1 yellow, 1 orange, and 1 tsp.
- 1 cup assorted vegetables, sliced
- 3/4 cup chicken breast, cubed
- 1 tsp sesame oil
- 2 tsp McCormick Japanese Seven Spice
- 1/2 cup whole wheat noodles
- 1 tbs sesame seeds
- Cook pasta as directed.
- Rinse chicken breast and cube.
- Place in a pan on medium heat without oil and season with 1 tsp of the spice.
- While chicken is cooking, slice vegetables, but leave them chunky.
- Toss with sesame oil and the 2nd tsp of spices.
- Place in a pan on medium high heat, stirring often.
- Tip: If you're not cooking in bulk, you can add the vegetables to the pan with the chicken. Keeping them separate when cooking a large amount helps portion the protein and vegetables correctly.