Quick Stir-Fry Recipe
Here is a dish I made last night. It is full of fresh veggies and protein. Please try it and tell me what you think!
1/4 c Orange Juice
1/4 c White Wine
1/4 c Lite Soy Sauce
2 tbsp Rice Vinegar (I used Nakano Garlic Flavored)
1/2 tsp Crushed Red Pepper
2 tsp Sesame Oil
2 tbsp Canola, Peanut or Olive Oil
Half Pound Boneless/Skinless Chicken Breast (Cubed)
Half Pound Medium Shrimp (Peeled and Deveined)
2 tbps Chopped Garlic
1/2 c Chopped Onion
1 c Diced Carrots
1 c Diced Zucchini Squash
1 c Diced Japanese Eggplant
1 c Sliced Mushrooms
2 tsp Cornstarch (Dissolved in 1/8 c Warm Water)
Combine orange juice, wine, soy sauce, vinegar, red pepper, and sesame oil in a small bowl, set aside. In a large skillet or wok heat 2 tbsp oil on medium-high heat. Add chicken to hot skillet; brown the chicken until cooked through. Transfer chicken to a bowl for later use. Add the onion and carrots to hot skillet and sweat onion, about 2 minutes. Then, add garlic and give a quick stir, careful not to burn the garlic. Add the remaining vegetables and cook until tender-crisp. Add the sauce mixture and continue to cook the vegetables for a few minutes until tender and add the chicken back to the skillet. Cook for 1 minute and then add shrimp, cook for 2 minutes. Add the cornstarch mixture and stir until the sauce thickens, about 2 minutes. Remove from heat and cover. Enjoy over steamed brown rice.
Healthy Eating!
