Wednesday, August 12, 2015

Simple Chicken Stir-Fry Recipe

I love a good stir-fry! I love how easy and quick it is, as well as how you can pretty much put any meat and vegetable in it and it will probably still end up delicious! As of late, I am partial to using asparagus and mushrooms in my cooking, so I decided to whip up a quick stir-fry with them!

½ cup quinoa
½ cup brown rice
2 cups water
1lb skinless, boneless chicken breasts, cut into bite sized pieces
1lb asparagus, trimmed and chopped
8 oz sliced mushrooms
1 tbsp honey
1 tsp red pepper flakes
1/4 cup reduced sodium soy sauce
5 garlic cloves, minced
1 lime, juiced
2 tbsp Olive Oil

1. In a small bowl, whisk together the soy sauce, garlic, honey, and lime juice. Add the chicken pieces, cover, and marinate at least 3 hours.

2. Put the rice, quinoa, and water together in a pot and bring it to a boil on medium high heat.

3. Once it starts to boil, turn the heat to low and cover, allowing the mixture to simmer until all of the liquid is gone (it usually takes about 20 minutes or so—you may want to start the rice and leave it for about 10 minutes before beginning the other steps).

4. Heat a skillet on medium high heat. Pour 1 tbsp of olive oil in the skillet and allow it to heat through. Add mushrooms and allow them to cook until tender, and then move them to a large bowl or pot (I keep adding to the pot to mix all of the ingredients together).

5. Repeat previous step using asparagus. Heat until they are slightly browned.

6. Pour the chicken and marinade into the skillet. Let the chicken brown evenly on all sides, making sure that the chicken is cooked through.

7. Once the rice and chicken have finished cooking, mix them into the asparagus and mushrooms! J

(Disclaimer: I am a messy cook. Do not judge the state of my kitchen in these pictures please!)

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