This week is all about eating healthy food in order to stay well, alert and energetic. This week's class chopped their own veggies and stir-fryed them with chicken for a very tasting meal. The recipe is below. Even though we used multicolored peppers, just about any vegetable will do - broccoli, zucchini, cabbage, carrots, bamboo shoots etc.. This is a great time to clean out the vegetable drawer.
Ingredients for the chicken marinate:
1/2 cup soy sauce
2 Tablespoons honey
2 Teaspoons rice vinegar
1 Tablespoon finely chopped ginger
1 garlic clove finely chopped
2 Tablespoon sesame oil
2 Tablespoon brown sugar
Ingredients for the stir-fry
4 chicken breasts cut into small slices
2 cups cut up veggies (we used some of the colors of the rainbow - a red onion, red, green, orange and yellow sweet peppers)
Serve on cooked white or brown rice.
Combine all the marinate ingredients in a glass bowl.
Thinly slice the chicken breasts. This can be done by partially freezing the breasts and using a sharp knife.
Put the cut up chicken in the marinate and store in the refrigerator for anywhere from an hour to overnight. Occasionally stir the marinating chicken to distribute the flavors evenly.
Stir-fry the veggies and set them aside.
Stir-fry the chicken until the slivers are no longer pink.
Combine the chicken and veggies. Mix and heat through.
Serve over rice.