Easy Summer Chicken Stir-Fry

 

This Summer Chicken Stir-Fry recipe is a quick and easy, not to mention healthy, weeknight dinner that your family will love. Ready in under 25 minutes, this go-to summer chicken dish is colorful and packed with flavor. Pair with a simple green salad for the ultimate meal.

Stir-fry is a healthy, tasty way to incorporate a wide variety of vegetables into a meal. You can use tofu instead of chicken for another source of protein and a vegetarian option. Serve atop whole grain rice for a fiber boost.

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Prep Time : 15 Mins

Cook Time : 6 Mins

Yield : 4 servings (serving size: 1 cup)

Ingredients

  • 3 tablespoons reduced-fat vinaigrette or Italian salad dressing
  • 3 tablespoons low-sodium soy sauce
  • 1/4 teaspoon hot pepper flakes
  • 1 pound skinless, boneless chicken breasts, cut into short, thin strips
  • 2 teaspoons dark sesame oil
  • 2 cups (6 ounces) snow pea pods, cut diagonally in half
  • 1 red or yellow bell pepper, cut into short, thin strips (about 1 cup)
  • 4 (1-inch) diagonally cut green onions (about 1/2 cup)
  • 2 tablespoons minced fresh cilantro

How to Make It

Step 1

Combine dressing, soy sauce, and pepper flakes in a medium bowl; add chicken, tossing to coat.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add snow peas and bell pepper; stir-fry 2 minutes. Add chicken mixture; stir-fry 3 minutes. Add onions; stir-fry 1 minute or until chicken is thoroughly heated and vegetables are crisp-tender. Top with cilantro.

This awesome recipe was originally published on Health.com

Get Ready For Colder Weather With This Split Pea Soup Recipe

 
 Split Pea Soup Recipe

Need a healthy, delicious meal idea as the temperature starts to drop? Try our split pea soup recipe.

Split pea soup is high in fiber which may help to reduce your cholesterol levels. It also helps with controlling blood sugar which can reduce the risk for Type 2 diabetes. Plus it's the perfect way to stay warm on a chilly fall evening.

1 lb dried split peas
Olive oil
2 yellow onions chopped
2 cloves garlic
5 carrots sliced
3 stalks celery sliced
16 cups chicken stock
Several sprigs of chopped parsely and oregano
1 tbsp kosher salt
1 tsp cracked pepper
1 tsp red pepper flakes
1 smoked turkey leg

In a small frying pan, add a small amount of olive oil over medium heat and roast the garlic and one of the chopped onions until golden (the other chopped onion should be added to the soup as is). Use a fork to pull apart the meat from the smoked turkey leg. Add all of the ingredients into a large pot, simmering uncovered for 40 minutes.

Victorious Breakfast Sandwich

 
Breakfast Sandwich

Victorious Breakfast Sandwich

Fried farm fresh egg

Garlicky kale: sauté garlic in coconut oil, add small pieces of kale a splash of tamari, a couple cracks fresh pepper and cook until wilted

Pan-fried Berkshire pig sausages

Toasted sprouted English muffin

Sliced aged Manchego cheese

Swirl Shady Lady Tomato Jam

Spread tomato jam on bottom half of English muffin, then layer sausage, garlicky kale, Manchego cheese, fried egg and English muffin top.

Eeeeat!