Chicken Stir Fry

 

When you don’t know what to make for dinner, when you don’t feel like cooking, when your fridge is half empty, or your are not in a good mood, you are in danger of eating anything not good for you.

To avoid this, you only need to keep in mind a few easy recipes that you can adapt to what you have at home that day.

One of those easy, quick and healthy recipes is this Chicken Stir Fry, it is a healthy and open recipe, you can use the vegetables you have and change them according to your taste.

This time, I made it with chicken, but you can do it with beef or pork, with seafood, fish or just with vegetables, as I said, whatever you have at that moment it will be worth it.

 

Making a Chicken Stir Fry in a wok is easy and requires little time.

 

A few days ago the weather was unstable and our plans changed at the last minute so I decided to improvise a quick meal at home, I had some chicken breasts and several veggies.

The easiest thing was to cook everything in a wok, adding soya sauce and serve it with a salad side.

Sometimes you don’t need a great effort to obtain a pleasant and healthy reward.

 

 

This Chicken Stir Fry allows many variations.

You can see two versions, one in the previous image, ans another one in the following video.

Each time I had different vegetables, so the result was different, but just as delicious.

The best thing about this type of recipes is how fast they are and that you only need one pot, in this case the wok.

 

The wok is a deep, curved pan, it originated in China.

 

What is a wok:

A wok is a type of pan from China, it is deeper than normal, has a curved shape and is ideal for stir-fries, due to its shape you can cook quickly using less oil, it is also perfect for frying and steaming.

It can be stirred more quickly without the risk of the food coming out and its shape with less base means that the heat is distributed along the walls and the food cooks more evenly in less time, thus preserving its benefits and reducing the risk of burn.

Having a wok in your kitchen is always a good option, with a rack, you can steam cook, just put water in the bottom, put the rack and the food on it, cover and let it cook.

Remember that when you steam, the food does not come into contact with the cooking water and retains much more nutrients, plus you do not need to use any fat.

 

Wok cooking is fast, so food retains its properties better.

 

As I said, this time I used chicken and vegetables, chicken has many health benefits, now we will review them, together with vegetables it is a complete dish full of nutrients, low in carbohydrates and tasty.

Keep in mind that soya sauce is high in sodium, so it is important to control the amount you take. There are some brands on the market with a reduced salt content.

Another option is to use half the amount of soya sauce that comes in the recipe and replace the other half with water.

If for some medical reason you cannot take that much sodium, I recommend that you replace the soy with spices.

Season the chicken and vegetables with a mixture of oriental spices. You can buy one already prepared, but I always prefer to make it at home.

A good option would be:

• onion powder
• garlic powder
• ginger powder
• pepper
• ground cumin
• seeds sesame

Season well to avoid using soya sauce and the wok will be just as tasty.

 

If you prefer to avoid soya sauce because of its high sodium content, season the wok with a spice mix.

 

Properties and benefits of chicken for our health:

• Low in calories and fats, contributes to weight control.
• Rich in high nutritional value proteins, helps muscle development.
• Easy to digest.
• Provides a feeling of well-being because it is rich in an amino acid called tryptophan.
• It is a source of iron, phosphorus, and selenium.
• Contains vitamin B6 and niacin.
• It is a source of potassium and zinc.

Learn how to make a chicken and vegetable wok in the following video:

 

 

 

Summary of the Chicken Stir Fry recipe:

To make a wok like this you just have to prepare the ingredients before you start cooking, in the kitchen it is very important to follow an order.

Cut the vegetables into julienne strips, that is, lengthwise, make sticks with the carrot, strips with the leek and peppers and cut the onion into julienne strips.

Cut the chicken into cubes more or less the same size so that all the pieces take the same amount of time to cook and also prepare the seasonings.

If you do it this way it will be very easy to start with the recipe and follow the steps correctly, you will avoid forgetting any steps or burn because you get distracted preparing the next thing.

 

Cooking in a wok is healthy, easy, and really quick.

 

Why I love this recipe:

• It allows me to improvise.
• I need to use very little oil.
• The food retains all its properties, nutrients, texture, and color better.
• Cooking is quick.
• Due to its versatility, I can use whatever ingredients I have on hand.

 

As you can see in the following image, A few weeks ago I prepared this recipe with other ingredients, in addition to chicken, I added onion, leek, green pepper, carrot and garlic shoots and I finished the dish with some sesame seeds, it was very rich and light.

There are many options, prepare the one you like the most.

 

 

Other ideas for preparing a wok:

• Shrimp and vegetable wok
• With vegetables and quinoa
• Pork and vegetables
• Beef and vegetable wok

You can add rice or noodles to any of these options, I don’t usually do it, but if one day you need an extra dose of carbohydrates or if you love it and it suits you, go ahead, you decide.

 

Other healthy recipes, low in calories and carbohydrates that you can find on my blog:

• Flourless salmon crumble.
• Meatloaf.

 

Remember to get the full recipe for this delicious wok recipe below.

Cheers!