ST. LUKES FITNESS SEMINAR CHICKEN VEGGIE STIRFRY
Posted by on March 29, 2009, 7:55 am

Ingredients: serves 2
6 ounces of chicken breast tenders
¼ julienned red pepper
¼ julienned green pepper
¼ julienned yellow pepper
½ medium sized zucchini
1 diced celery stalk
6 sliced mushrooms
½ medium sized onion diced
1 garlic clove diced
½ teaspoon of fresh shredded ginger
½ cup of bean sprouts
Crushed red chili pepper
Black pepper

Method:
1. Begin by washing all your vegetables under running filtered water in a large colander.

2. On a large chopping board cut the vegetables to the required serving size. If preparing this meal for more people simply multiply the serving sizes.

3. Once all the vegetables have been chopped, set them aside and wash chicken breast and cut into strips (if needed.) Be sure to wash your hands, utensils and board before handling the vegetables and other equipment.

4. Place 1 tablespoon of extra virgin olive oil in a wok and light the flame. Once the wok is very hot, add the chicken and cook until the strips are browned for about 4-5 minutes. Take the chicken out of the wok and lay on a plate and cover with foil.

5. Add the diced onions, ginger and garlic into the wok for 1-2 minutes. Stir them around.

6. Next, add the peppers, zucchini, mushrooms, bean sprouts and celery into the wok and cook for an additional 4-5 minutes.

7. Put the cooked chicken back into the wok with the mixed vegetables and sprinkle some crushed red chili pepper and black pepper.

8. Keep the flame high while continuing to toss your stir-fry until lightly browned. Plate your veggie stir fry and enjoy!

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