Recipe of the Week: Stir-Fry Chicken and Onions
/I’m taking a break from my continuing sourdough adventures to feature a main dish this week. It’s one of my favorites because of the many variations - additional ingredients and different ways to eat it.
Central Ingredients:
- Boneless chicken breasts
- Olive oil
- Onion, chopped
- Seasoning (example: black pepper, favorite no-salt blend)
Cut up chicken into bite size pieces (I tend to use my kitchen scissors for this). Heat the oil in a large pan. Add chicken and cook until it us all white on the outside at least - stir frequently so it doesn’t stick. Add onions and stir. Cook until onions are translucent and chicken is done all the way through.
Ideas for other ingredients that can be added at the same time the onions are added:
- Green pepper, chopped (this is may favorite addition)
- Mushrooms, chopped
- Celery, chopped
- Canned water chestnuts, sliced
- Canned bamboo shoots
Serving suggestions:
In Carb Balance tortillas with refried beans and salsa (This is my husband's favorite way to eat it. If he is using a large tortilla, he makes a large burrito. The small tortillas can be folded to make a soft taco.)- Over cooked rice
- Over cooked quinoa
- Over spaghetti squash
Over lettuce or other salad (This is my favorite way to eat it...with a little ranch dressing on the lettuce.)- Over shredded sweet potato
Additional spices:
- Orange or lemon zest
- Cayenne pepper
- Parsley or cilantro (on top after it is served)
The number of servings depend on how many additional ingredients are added. If you stick to just the central ingredients - 2 chicken breasts and one onion make a good meal for two…probably with some left overs if eaten over salad or in tortillas. It is good left over; I usually finish mine off reheated to top a salad or for chicken soup (for example: added to egg noodles cooked in chicken bouillon with some frozen peas).
