Finally back in the kitchen! I haven’t taken a complete hiatus, but I haven’t cooked anything new over the holidays. Our lives are busy, I never feel like I get as much do as I actually want to get done. So it’s time to start prepping meals ahead of time.
I like to buy and cut/slice/dice veggies and chicken ahead of time and vacuüm seal them for later use. This is a fantastic use of a surplus of summer veggies, just vacuüm seal and freeze. Stir fries, casseroles and soup tend to be the best meals to prepare this way, as well as anything you want to put over pasta or rice. Tonight’s dinner was simple to cook, since I prepped everything ahead of time.*
Honey Chicken Stir Fry
Ingredients:
1 Tbsp. vegetable oil, 2 Tbsp. soy sauce, 5 Tbsp. honey, 1 tsp. minced garlic, 1 tsp. minced ginger, 3 boneless skinless chicken breasts, 1 orange carrot, 1 yellow carrot, 1 zucchini, 1/2 red bell pepper, green beans, steamed brown rice
Directions:
Cut, dice, slice, julienne and chop veggies anyway you like (I played around with all of these techniques, have I mentioned before that I love my crinkle cutter and julienne peeler?). Cut chicken into small pieces. Warm oil, garlic, and ginger in wok. Add soy sauce and honey and stir until dissolved. Add chicken pieces and cook until chicken is done. Add veggies and sauté until tender. Serve over hot brown rice.
*Disclaimer: I did find the yellow carrots already sliced in the freezer section, this was a score because I love love love them and can never find them in our regular produce section. That’s one root veggie I plan to grow this year.
What’s on your dinner plate?
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