Chicken Basil Stir Fry, a healthy eating recipe

Holly made this for dinner the other night, and it was fantastic! Several folks have asked for the recipe, so here it is!

Ingredients (2 person serving)

1/2 cup Jasmine rice

6oz Green Beans

1/2 ounce Thai basic

1 Lime

1 Chili pepper

1 Tbsp corn starch

4 Tblsp sweet soy glaze

2 Tblsp Sweet Thai chili sauce

10 oz Chicken Breast Strips

1 Tblsp garlic powder

1 Tblsp vegetable oil

1 Tblsp butter

Prep and cooking Rice

In a bowl, combine rice, 3/4 cup of water, and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook 15-18 minutes, until rice is tender. Keep covered, off heat, until ready to serve.

Mix sauce and season chicken

In a small bowl, whisk together half the cornstarch and 1/2 cup of cold water until smooth. Whisk in sweet soy glaze and chili sauce, set aside. Season chicken with salt, pepper, and garlic powder to taste.

Cook beans and chicken

Heat a large drizzle of oil in a medium pan over medium-high heat. Add in green beans, and a pinch of salt and pepper to taste. Cook 3-5 minutes, until the beans are bright green and just tender, stirring occasionally. Transfer to a plate.

Add another drizzle of oil to the pan, and cook chicken 3-5 minutes, stirring occasionally, until brown and cooked through. Pour sauce into the pan with the chicken, bring to a boil, then reduce to low simmer. Cook, stirring, until thickened. (1-2 minutes) Turn off heat.

Stir in green beans, basic, and a squeeze of lime juice. Taste, and add more lime juice, salt and pepper if desired.

Finish and serve

Fluff rice, stir in 1 tbsp butter and salt/pepper to taste. Divide rice between bowls and top with chicken stir fry. Add a pinch of chili if desired. Serve with any remaining lime wedges.

So, there you have it! It came together quite quickly and was VERY tasty, and is a healthy meal for you!

Chocolate Peanut Butter Protein Oatmeal Bake

As you know, we’ve been working on living a healthier lifestyle. I’m fortunate that my wife is an outstanding cook, and loves to experiment in the kitchen, and I get to also reap the benefits!

Through our friend Jennifer Pendleton, we became aware of the website http://www.masonfit.com In his own words, Mason is a southerner, making healthier comfort foods and high protein desserts.

This is the Chocolate Peanut Butter Protein Oatmeal bake. I encourage you to check out his website for more ideas! Now, on to the recipe!

The recipe calls for vanilla with added cocoa powder. But feel free to use a chocolate protein powder if that’s what you have on hand. You might add an extra 1/3 scoop to account for the loss of cocoa. 

Ingredients

  • 1/2 C (40g) Rolled Oats
  • 1 1/2 scoop (47g) Vanilla Protein Powder*
  • 2 Tbsp (10g) Unsweetened Dark Cocoa Powder
  • 1/4 tsp Baking Powder
  • 3 Tbsp (50g) Peanut Butter
  • 1/4 C (60g) Canned Pumpkin
  • 1/3 C (80mL) Unsweetened Cashew Milk (or your choice of milk)

Instructions

  1. Preheat an oven to 350F.
  2. Mix the dry ingredients in a large bowl. 
  3. Add the pumpkin, peanut butter, and milk. Stir well.
  4. Transfer the ingredients to a 6.5″ cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
  5. Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.

Notes

1/2 the oatmeal bake has 8 Smart Points. Nutrition facts do not include any additional drizzle. For the drizzle, I melted a tablespoon of peanut butter and chocolate chips. 

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