Sooo… I forgot to plan our dinners for the week. (MAJOR oops.)
I spent Sunday helping my mom write out/prep her meals and forgot to plan what Ryan and I would be eating in the evenings. Womp womp. I didn’t want to make any decisions by 7pm last night, so we had a problem. After boot camp, we were taking the princess pup for her evening walk. We live close to a Chinese take-out place and could smell the fried rice cooking from across the street. My mouth started watering almost instantaneously. BUT, I abstained from taking the easy route (ordering takeout) and started thinking about how to cook something similar (but less awful for us) on my own and did a little victory dance for myself.
On my list of weaknesses, Chinese is right up there with vodka and Italian food. My taste buds love it, but the rest of my body does not. Before we started really caring about what we ate, Ryan and I had a Sunday routine of eating LOADS of take-out while nursing our hangovers on the couch. This happened, not kidding here, every single Sunday. We haven’t done that in a few months, and I needed something with soy sauce in a bad way last night. The first recipe I ever added to this blog was my Clean Sweet and Sour Chicken recipe, but I never seem to have pineapple on-hand. I pulled out the low-sodium soy sauce, some brown rice, green onions, and chicken, and fired up the stove without a clue of what I was doing. Meals that start off like that usually end up being my favorite. Here’s what we ended up with:
This meal is so much healthier than its take-out version, and in my (somewhat-biased) opinion, it’s tastier. You know how Chinese food never keeps you full for longer than an hour (or two, if you’re lucky)? Definitely didn’t have that problem last night.
Nutritional Overview (includes 1/2c. brown rice and 1c. stir-fry veggies on the side):
Cook time: 30min.
– 1 large chicken breast (not thin-sliced — should be about 8-9oz. total)
– Minced garlic, to taste (I used about 1/2 tbsp.)
– 1/2 white onion
– 1 bunch green onion
– Sriracha sauce, to taste
– 2 tbsp. Teriyaki sauce
– 3 tbsp. low-sodium soy sauce
– 2 tsp. cornstarch
– 1/8c. stevia
– 1 tsp. red wine vinegar
– Salt and Pepper
- Cut chicken into cubes and place in ziploc bag along with 1 tbsp. Teriyaki sauce, 2 tbsp. soy sauce, and 1 tsp. corn starch. Zip the bag and shake to coat chicken thoroughly. Marinate in fridge for 15-30min.
- While your chicken marinates, chop green and white onion and set aside
- Heat a wok or big skillet over medium-high heat and add a little bit of olive oil
- Add chicken; cook for about 3 minutes (or until about 3/4 fully cooked) and set aside
- Add a little more oil (~1 tsp.), green onions, and garlic to skillet
- Cook until heated (give it a few stirs, but not much more than that)
- Add chicken back into skillet and throw a little Sriracha on top
- Reduce heat to medium and cook for 3-5 more minutes
- Add remaining Teriyaki and soy sauces, Stevia, red wine vinegar, corn starch, and onion. If your sauce gets too thick or clumpy, add a bit of water (I added about 1-2 tbsp). Stir well to evenly mix ingredients and coat the chicken
- Serve over brown rice with a side of stir-fry veggies; garnish with more green onions if desired (I really like ’em, so I was liberal with my garnish)
Quick, easy, and satisfies the Chinese craving. I think it gives PF Chang’s a run for its money. This will absolutely be on our dinner menu at least twice a month.