Dinner during the holiday season can be tough. Try mixing things up with this quick Bright Chicken Stir Fry Recipe. Let us know what you think in the comments.
4 boneless, skinless chicken breasts ( or whatever parts your family enjoys)
1/2 red pepper
1/2 green pepper
1/2 yellow or orange pepper
1 medium onion
8 oz. mushrooms ( any kind or mix you prefer)(or omit)
1tsp. minced garlic
1tsp. sesame oil
1/4 cup season salt
2 tbsp. garlic powder
2tbsp. herb seasoning
1 tbsp. salt
Black pepper to taste
1 cup chopped parsley
1 cup sugar snap peas ( or any green vegetable of your choice)
Chop all vegetables into small pieces. Put aside.
Season chicken with all seasonings listed. (Except black pepper) cut up into bite size pieces.
With large pan (or a wok) on medium to high heat add in sesame oil.
When oil heats up add in onions only. Sauté until opaque.
Add in minced garlic. After one minute add seasoned chicken and brown the outsides. Then put cover on top for no more than 12 minutes.
When chicken is cooked (no pink inside) add in all peppers, mushrooms and and sugar snap peas. Your goal is to just bring veggies to temperature.
You want them to be bright and still have a crunch.
Serve over rice or pasta of your choice.
Recipe from Chef Valerie Thomas