Day 3, Week 1

Asian chicken & veggie stir fry

(serves 2, double recipe for 4)

What an easy and tasty recipe this one is! I usually make this when I'm in a hurry but still want good and tasty food. Stir fries can sometimes be a little bland in taste but the thai chilies and sugar will add a new burst of flavor to this one!

Ingredients:

- 1/2 onion finely chopped

- 1 carrot julienne (cut in strips)

- 1 celery julienne (cut in strips)

+ 1 red bell pepper cut in strips

- 2 garlic cloves finely chopped

+ 2 thai chilies finely chopped

+ 1 thumb size piece of ginger finely chopped (as fine as you can)

- leftover chicken (or about 1/2 lb) cut into bite size

+ 4 tbsp soy sauce

+ 1 1/2 sugar

+ 3 tbsp canola oil (or other neutral oil)

- long grain rice

Directions:

Heat a pan over medium heat. Add garlic, ginger, thai chilies, and cook for 2 minutes. Once fragrant, add onions and cook for 3-4 minutes (until the onions are translucent). Add chicken and stir fry until the outside is cooked. Add veggies and stir fry for 2 minutes. Add soy sauce and sugar, lower heat to medium/low and stir fry for another 5 to 6 minutes. Reheat yesterday's leftover rice and serve.

You should have some parmesan, cream, butter, extra virgin olive oil, garlic, onions, celery, carrots, thai chilies, soy sauce, sugar, and canola oil left for the week.