I'm still interested in having more of my readers guest post for Comfort Food Saturday. If you've got a recipe you'd like me to feature, email me!
Cooking for one person has got to be one of the hardest things there is to do. When I'm working out of town, it's tempting to eat out every single day, especially after a loooooooooong day of rehearsal, but the sodium content in most restaurant food is so high that my blood pressure would be through the roof. I haven't made stir-fry in a while, but I got a craving for it this week. This batch was enough for three meals for just me, but would have easily fed my family of three a good, hearty dinner.
I used thin-sliced chicken cutlets, which I cut into strips, but you could easily use beef, pork or turkey or just do veggies. I also didn't coat mine in sauce (again with the sodium), but you should feel free to add the sauce of your choice. My husband likes his drenched in teriyaki while I prefer something like red wine vinegar. You can also use whatever veggies you like. I used what I had in my fridge. I should have added mushrooms and a little spinach to make it perfect.
- 1 package thin-sliced chicken cutlets, cut into strips OR fajita-style beef strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 bunch green onions, cut into thirds
- 3 medium yellow squash, sliced into thin circles
- 1 can water chestnuts, drained
- 1 small bunch broccoli, stems removed
- 1 tablespoon olive oil
- 2 cloves minced garlic.
- seasonings/sauces of your choice (I use a Mrs. Dash salt-free blend that is delightful)
Heat oil in skillet over medium-high heat. When skillet is hot, add chicken and garlic. Top with a bit of seasoning (to taste). Once chicken is mostly cooked, add veggies and more seasoning. Stir-fry until veggies are crisp-tender. Just before you remove them from the stove, toss with sauce, if desired. Serve over rice or pasta, wrapped in a tortilla or on its own.