I’ve been really into making stir fries lately, for a few reasons: I’ve been keeping my fridge stocked with veggies, which constantly need to be eaten 😉 they’re quick and easy once you get into a good groove for chopping (I’ve been much better about chopping than I normally am- I’ve never been a fan of that much prep-work!), they’re healthy and there’s an endless number of variations for me to play with! My boyfriend, a picky eater, also seems fond of them, so off we go.
This one in particular is light and healthy because of its basis in lemon juice. Feel free to switch up the veggies with what you have on hand or what you like! (I was going to add an onion, but I found I hadn’t any on hand.)
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1 lb. chicken, sliced (I think I used a mix of dark and white meat- I like dark, he likes white)
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1 red bell pepper, sliced
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2 carrots, sliced
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1 scallion, chopped
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1-2 lemons, juiced
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olive oil
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Italian seasoning
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fresh ground black pepper
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salt
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sugar
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cornstarch slurry (one teaspoon of cornstarch, cold water, mix with fingers until smooth)
In a bowl, whisk together lemon juice, olive oil, Italian seasoning, pepper and salt. (Optional- you can add the scallions now, but I like adding them at the very end so they only cook very slightly.) Add chicken, tossing with fingers lightly to coat, then let stand 15-20 minutes.
Heat a large non-stick skillet or wok; add a bit of oil if you’re using a wok. When hot, add chicken and cook until no longer pink (a few minutes). Add carrots and bell peppers. Cook until vegetables are done to your liking (I added the carrots first and waited a bit to add the peppers since I like my peppers crisp and they cook much more quickly than carrots), then add slurry. Bring to a boil, allow sauce to thicken, then turn off heat. Add scallions.
Serve over rice if desired (I think you can serve this over pasta if you like as well). ENJOY!!!
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