Entries in Ginger (14)
How can you take a favourtie weeknight staple and turn it into something with a fresh new twist?
Easy! I'll show you how with this new recipe.
And yes... we're talking chicken today. It's one of the most common protein sources of a clean eating diet and for weight lifters alike (if you're a meat eater). It's lean and provides important proteins for muscle growth while being relativley low in caloric content when compared to others. I know it can get pretty boring eating chicken breast so often. When that happens to me I either go for a vegan option and/or come up with a new tasty way to cook chicken using fresh herbs and spices as my main source of flavour.
This is a fresh new way to take on your weeknight chicken dinner. It's got all the tasty flavours of Chinese take-out and it's way easier to make than you might think! It's also way healthier and faster!
Szechuan cusine is typically spicy and hot, however that's not always the case. This recipe has a nice zip of heat to it thanks to the chili paste and fresh ginger. You can always tone it down a notch if you'd like a little less heat. For example, instead of 2 teaspoons of chili paste you can cut that back to 1, or a 1/2 teaspoon if you really like things mild or don't like heat. Whatever you prefer!
This is such an easy and quick chicken dish to make on a weeknight.
Served overtop of a steaming hot bowl of quinoa for a complete meal. Clean eating at it's best!
Szechuan Chicken Stir-Fry
Cook Time: about 30 minutes
Keywords: stir-fry entree lunch grain-free gluten-free protein soy-free chicken quinoa bell peppers
Ingredients (serves 4)
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free no salt added chicken broth
- 1 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 - 2 teaspoons chili paste (such as sambal oelek)
- 2 teaspoons arrowroot powder
- 1 tablespoon olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup sliced snow peas
- 1/2 cup onion, sliced vertically
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 cup cooked quinoa
- 1/4 cup sliced green onions
- 1/4 cup unsalted peanut halves (optional)
Set oven to 175˚F and place 4 bowls or plates to warm.
In a small bowl, combine 2 teaspoons sesame oil, chicken broth, tamari, rice vinegar, chili paste, and arrowroot powder. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1/2 tablespoon olive oil; swirl to coat the pan. Add chicken and stir-fry for 2 - 4 minutes, until no longer pink. Remove chicken from pan and set aside.
Add remaining 1/2 tablespoon olive oil to the pan; swirl. Add red + yellow bell peppers and next 4 ingredients (through garlic); stir-fry 3 minutes. Add broth mixture, stir, and cook 30 seconds until thick. Return chicken to the pan; cook 4 minutes or until chicken is done.
Spoon 1/2 cup cooked quinoa into each of the 4 separate warmed bowls. Divide the stir fry mix between the bowls (about 1 cup) and garnish with sliced green onions, and peanuts.Note
Feel free to cut back on the chili paste if you prefer less heat. Instead of a full 2 teaspoons try 1/2 - 1 teaspoon. You can also cut the ginger down to 1/2 tablespoon for less heat as well. Just remember if your cutting down on either ingredient that they both add to the overall flavour of the dish.
Now for that Peaches and Cream Smoothie...
I recently did another guest post for North Coast Naturals. If you haven't already checked it out be sure to do so and get the recipe for my delicious Peaches & Cream Smoothie.
Into this smoothie went:
North Coast Naturals Vanilla Iso-Protein
fresh peaches + bananas
a touch of honey for sweetness
and coconut milk ice cubes for the most ultimate thick, creamy texture.
All topped off with toasted coconut flakes.
Soooo tropically good!!!
Hi everyone! I hope you all had a great Christmas and New Years!
Can you believe 2013 has already flown by? I certainly can't.
I took a break from posting on the blog last week to enjoy Christmas with family, but now I'm back in the full swing of things.
If you're anything like me, you'll probably be looking to start 2014 off on the right track with some powerful nutrition, tons of veggies, and healty recipes to cleanse your body. With all the indulgence over the holidays... and strecthy clothes ;) ... we can forget how good simple clean nutrition can make us feel. So here's a simple smoothie that will help start the process and boost your immunity.
This smoothie starts off with a base of frozen banana's. The perfect solution to making any healthy smoothie thick, creamy, and smooth. The potassium in banana's is an essential nutrient for maintaining normal blood pressure. It's been said that when you feel dizzy, eat a banana. They're also high in vitamin B6, C, and fiber.
Next we add to the blender:
Fresh squeezed orange juice (Not concentrate. The real thing - with pulp)
Matcha green tea
I love this smoothie. It's creamy. It's delicious. It's easy. A great way to start your morning or to give you a boost mid afternoon.
Although I didn't add it, I made protein powder optional. My main goal when creating this smoothie though was to make a drink that was full with nutrition and wellness.
Hello pathway to health:
Immune Boosting Smoothie Gluten-Free, Vegan Option | Serves: 2
- 2 bananas, peeled and frozen
- 1 1/2 cups freshly squeezed orange juice
- 2 tbsp lemon juice
- 1-2 tbsp raw honey (optional - sub maple syrup for vegan)
- 1/2 tsp finely grated fresh ginger
- 1 tsp matcha green tea powder
- scoop of protein powder; your favourite kind (optional) -vega sport is my favourite
- Add all ingredients to a blender and blend on high until smooth.
- Serve immediately.
Notes: Nutritional info is calculated without protein powder. For a thinner smoothie add 1/4-1/2 cup more juice or water.
Serving Size: 1 smoothie (half the recipe) Calories: 199 Fat: 0.7g Saturated Fat: 0g Sodium: 2mg Carbohydrates: 49 Sugar: 33g Fiber: 5g Protein: 2g