Chicken and Vegetable Stir-Fry

Hello 2016!
Wow. It's hard to imagine it's 2016 and that I'm STILL trying to eat healthy.  Alas, here we go again.

I joined this online healthy recipe service called emeals.com. So far I've found that they offer quite a few healthy recipes focused to what your goals are. For example, if you're low calorie - they have recipes for that. If your low carb (like me) they have recipes for that.

So the start of the week is Sunday to me. I pulled down their recipes and decided what I was going to make this week.

Tonight is my first recipe, chicken and vegetable stir-fry. Super easy meal and quite tasty.  I, naturally, switched up the recipe slightly.

Chicken and Vegetable Stir-Fry
Recipe from emeals.com

Net carbs for 2 servings: Main dish (11 g), side dish (6g). 

Serves: 2
2 tsp seasame oil, divided for use
1/2 lb boneless, skinless chicken breast, cut into bite size pieces
1/2 lb green beans, trimmed and cut into 1 inch pieces
1/2 c sliced yellow onion
1 bell pepper, cut into strips (yah, I didn't add this)
1 1/2 tsp soy sauce
1/2 tsp brown sugar
1/4 tsp salt (didn't use this either since the soy sauce has plenty)
1/2 tsp crushed red pepper flakes

Heat 1 tsp oil in large skillet over m edium-high heat. Add chicken; saute 4 minutes or until browned. Remove chicken from pan; add remaining 1 tsp oil to skillet.

Add green beans, onion and bell pepper; cook 2 minutes.

Stir together soy sauce, brown sugar, salt and crushed red pepper flakes; add to vegetables in skillet.

Return chicken to skillet; cook 1-2 minutes or until thoroughly heated and sauce is thickened.

Side note: if you don't like things spicy, cut back on the red pepper flakes. I put in the total amount and it about blew my lips off.

emeals.com also provides a side dish with each main dish. I especially love this. When trying to eat high protein I get tired of the same old veggies that I make (read:broccoli).

I sorta cheated and made a small bit of rice with this meal because I really like rice with stir fry. That said, the side dish went well with the chicken/green beans AND rice.

Side Dish:
1 oz bag fresh sugar snap peas (so turns out I bought snow peas instead...which I've decided I like better. Unfortunately, they aren't so great for roasting like this recipe calls for)
2 T soy sauce
1 T toasted sesame oil
Salt and pepper to taste

Preheat oven to 425 F. Toss all ingredients in a small roasting pan. Roast 10 minutes or until tender.


Overall confession: I didn't actually use green beans in my meal. I bought snow peas instead of snap peas and figured they could double as green beans.