This meal was drummed up by my buddy Wayne Epperson. It’s a healthy, low fat, low calorie stir fry with a nutritional quinoa punch.
600 Calories per plate
2 lbs. of boneless chicken breast
1 Green bell pepper
3 tbs of low sodium soy sauce
2 tbs of corn starch
2 tbs of light olive oil
1/2 tbs of grounded ginger
1/2 cup of water
Mix 1 tbs of soy sauce, 1 tbs of corn starch, and 1/2 tbs of ginger into a mixing bowl. Slice the chicken into 1inch cubes and add into the mixing bowl. Coat the chicken with the soy sauce mix and let sit for 15 minutes.
Add the oil into a large frying pan along with the sliced bell pepper, & mushrooms. Also add the remaining soy sauce and corn starch and 1/2 cup of water. Stir and cook the veggies & mushrooms until the veggies are limp, and the mushrooms have released all the liquid. Add the coated chicken and cook until chicken is fully cooked. Add pepper to taste.
Set oven to 425. Place asparagus on a baking sheet and drizzle with a little but of light olive oil and season with pepper. Cook for 12-15 minutes.
Choose your favorite “Quinoa” rice and cook to your liking. Add it with the chicken stir fry and enjoy.