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THIS IS NOT THINSPO OR ANYTHING ELSE THAT PROMOTES EATING DISORDERS. I AM DOING THIS THE HEALTHY WAY.
this is my personal fitness blog, i'll record what i ate and fitness stuff. it will start from april 24 2011, even though i started this journey on april 17 2011.
| Healthy eating tips and foods | Simple Exercises | Tips&Motivation
- 1 1/2 lb Boneless Skinless Chicken Breast
- 1 Onion, Medium - Cooked
- 1 large Green Bell Pepper
- 2 tbsp Minced Garlic
- 10 oz Sweet & Sour Sauce
- 2 tsp Garlic Powder
- 1 tsp Salt
- 2 tbsp Cornstarch
- 1 tsp Pepper, Black
- 1 cup Instant Brown Rice
In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated. It’s a good idea to cut the chicken into small, bite-sized pieces so you can really taste the sauce.
Place a large nonstick skillet or nonstick wok over medium high heat. When hot, add 1 table spoon sesame oil (or peanut oil if you cant find sesame oil), onion, pepper and garlic.
Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 4 to 6 minutes. Be careful not to overcook or the garlic may burn. It is a good idea to cover when you are not stirring… it allows the green peppers to get to tender crisp quicker. transfer the vegetables to a large bowl and cover to keep warm.
Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 6 to 8 minutes. Add the vegetables and finish cooking until chicken it finished and veggies are warm.
Transfer to a serving bowl, add the sauce, and mix until well combined. Make sure you add the sauce after the chicken is removed from the pan. If you add the sauce to the hot pan, the sauce will cook and get stuck to the bottom of the pan and you won’t get to enjoy it.
Divide the stir-fry among 4 serving bowls and serve. can be served over brown rice.