Noelle Eats | Quick Weeknight Stir Fry

Weeknight stir fry

Last month I shared a veggie-packed dinner in the form of my favorite “bolognese” (not at all traditionally made) and last night’s dinner was again chock-full of vegetables and protein. I haven’t been eating well lately and I basically gave up on my healthy eating habits since I lost the weight I wanted. Most of my meals have consisted of carbs, carbs, carbs, and more fats than I’d like to digest (however, no keto for me!!). I’m not spending as much time home as usual so it’s easier to pick up lunches and dinners and eat whatever is easily accessible. I will say I’m eating a ton of fish (I love salmon more than anything and eat it at least 3-4 times per week) in most of my meals and and fruits for breakfast and dessert, so at least I’m getting nutrients from those food items. Because I’m feeling kind of sluggish and unhappy with how my body looks and feels recently, I decided to cook an easy stir fry last night with leftover Costco rotisserie chicken and lots of veggies from the supermarket. My dad makes every stir fry delicious, so I tapped him for some tips on sauciness and seasonings. Here’s how I made this easy and super quick stir fry for a weeknight meal!

Ingredients:

  • 1/2 pound of chicken (I used one full breast, one thigh, and two small wings)
  • One head broccoli
  • One red bell pepper
  • One small sweet onion
  • One carton cremini mushrooms
  • One small bag snow peas
  • 1/2 bag spinach
  • Four cloves garlic
  • Three tablespoons oyster sauce
  • One tablespoon shoyu
  • 1/2 tablespoon sesame oil
  • Salt, pepper, garlic powder, ground ginger to taste

Instructions:

  1. Dice chicken, broccoli, bell pepper, and mushrooms into one inch pieces.
  2. Cut onion in half and into thin slices.
  3. Crush garlic and chop into small bits.
  4. Cut ends off of snow peas.
  5. Fry onions in 1/2 tablespoon olive oil.
  6. Once onions are almost translucent, add broccoli, bell peppers, and snow peas into pan.
  7. When veggies start to soften, throw in mushrooms and garlic bits.
  8. Add chicken, sauces, and seasonings to pan and simmer until every piece is coated.
  9. Serve on top of white rice and cover with furikake!
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