I hope everyone had a Happy Valentine’s day! I know my family did! it was a great day at the McArtin house playing nerf wars and hide and go seek, followed by a great meal of homemade chinese food. In the past (prior to kids) my husband and I used to eat out or get take out. I know a dietitian getting takeout but I am human too and sometimes takeout and a bad movie on Valentine’s day was just perfect. Lately I have been unable to indulge in items like that, and opt to make them myself for a better flavor, more whole food and with chinese food no MSG.
So yesterday it was ginger sauce chicken with vegetable fried rice. I would definitely try this recipe it’s quick, easy and delicious.
Chicken ginger stir fry
2 pounds boneless chicken (breast or thigh)
2 scallions (reserve 1 Tbsp for garnish)
1 onions, diced
1 carrot, diced
2 stalks celery, sliced
1 Tbsp coconut oil
2 Tbsp minced ginger
2 Tbsp soy sauce (if you are gluten intolerant use Tamari)
1 tsp brown sugar
In a skillet or wok heat oil. Place onion in pan saute for one minute, next add chicken and cook for five minutes. Add soy sauce, garlic, and ginger saute for two minutes. Lastly add veggies and cook until chicken is cooked through and veggies are tender. Garnish with scallions.
Vegetable Fried Rice – Fried rice is great to make with leftover rice as well.
2 cups rice
2 Tbsp Soy sauce
1 Tbsp ginger, minced
2 stalks celery, sliced
1 carrot, diced
1 onion, diced
1 Tbsp coconut oil
1 egg
1 zucchini, diced
2 Tbsp scallions (reserve a little for garnish)
In a skillet or wok heat oil and place egg, fry. Next add vegetables and rice. Add in soy sauce and ginger. Cook for 5 minutes. Garnish with scallions.