To reduce the amount of olive oil required for this recipe, use a non stick pan and spray oil
Set a nonstick skillet or wok on medium-high heat, and add 1 tablespoon olive oil. Add the raw, chopped chicken breasts, and cook for about 5-6 minutes, until the chicken is about 80 percent cooked. (There should be no visible pink pieces.) Set the chicken aside in a bowl so you can cook the veggies.
Set the same nonstick skillet or large wok on medium-high heat and add the remaining 1 tablespoon of olive oil. Add the garlic and chopped green onions, and begin to sauté for about 2 minutes. The green onions should be brown.
Add the raw veggies to the skillet and begin to sear them. You want some “crunch” in the veggies when you eat the stir-fry, so be careful not to overcook them.
Cook the veggies for about 7-8 minutes, then add the chicken back to the stir-fry and mix everything together.
Reduce the heat to medium, and move the chicken & veggie mixture to one side of the skillet to create room for the sauce.
Pour the sauce into the empty side of the skillet and allow the sauce to simmer. Once it begins to simmer, quickly mix everything together. Instant restaurant-style stir-fry
Divide into your meal-prep containers with your choice of complex carbohydrate.
Serving size: 1 bowl (without rice or pasta)
Recipe yields: 4 servings
Amount per serving
Fat 11 g
Carbs 17 g (2 g fiber)