Veggy and Chicken Stir Fry
Meredith Cough
ingredients
- Ingredients for the lime chicken breast:
- 4 boneless and skinless chicken breasts - each 1/2 pound or cutlets
- 1/3 c olive oil
- Juice of three limes
- 4 cloves of garlic, peeled and minced
- 3 tsp fresh cilantro, chopped
- 1/2 tsp each of salt and freshly ground black pepper
- Red, orange and yellow pepper
- Ingredients for the stir-fry:
- 4 c fresh broccoli
- 1 1/2 cups carrots julienned
- 1 cup fresh pea pods
- 1/4 c chopped walnuts
- 1 1/2 tsp sesame oil
- 1/2 tsp chopped ginger root
- 1/2 tsp chili oil
- 1 tsp sodium soy sauce
- Garlic powder
directions
- 1
Mix all ingredients for the lime marinade together in a medium bowl. Add 1/3 cup olive oil, the juice of three limes, garlic, fresh cilantro, and salt and pepper.
- 2
Lay boneless chicken breasts between 2 sheet wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat. Place chicken breasts in lime marinade for a minimum of two hours - keep covered and chilled. (If you need to prepare dish in advance, you can marinate breasts overnight.) Cook chicken breast on grill pan, or in broiler for about 5 minutes on each side or until cooked just through.
- 3
In a wok over high heat, add sesame oil and chili oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in chopped walnuts and chopped fresh broccoli. Stir occasionally, cooking for four more minutes. Add low sodium soy sauce and cover and cook for one more minute.
- 4
Serve lime marinated chicken breasts and broccoli with broiled red, yellow and orange peppers
Source: Meredith Cough
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