Chicken & Veggie Stir-Fry

Chicken & Veggie Stir-Fry

One of the best and easiest meals I’ve found lately has been stir-fry! The recipe below is so adaptable and easy to use for a one-dish meal option any time. See the notes below for more tips on this recipe.

1/2 bottle fat-free zesty Italian dressing
1 pound boneless, skinless chicken breast, cut into strips
1/2-1 bell pepper (any color), cut into strips
1/2 onion, cut into strips
1 tomato, cut into strips or chunks
1/2 head broccoli, cut into small florets
1/2 cup Edamame
Optional: Pineapple, Stir-fry mixes (from the frozen section of the grocery store, etc)
2 cloves garlic, minced
Generous dashes: Oregano, Basil, Rosemary, etc OR Italian Seasoning
Brown Rice

Place chicken strips in a ziplock bag or reclosable container. Pour dressing over, toss slightly, and allow to marinate for a few hours or overnight.

Place marinated chicken into a skillet. Add other vegetables and seasonings. Cook until chicken is cooked through and vegetables are tender-crisp (may need to start cooking raw chicken a few minutes before adding other ingredients to keep vegetables from over-cooking). Serve over brown rice.

NOTES:
– Can use virtually any vegetable/seasoning combination, depending on what type of stir fry you would like to eat.
– Works well to “plan ahead” – whenever I purchase chicken, I marinate and cook it all at once on my George Forman (in strips for stirfry or as whole chicken breasts). I’ll put these prepared strips in meal-portion ziplocks and freeze. Wonderful to pull out pre-cooked chicken for salads, stir-fry, fajitas, etc.
– Can make a “freezer skillet meal” – try putting all ingredients (except rice) as called for in the recipe into a ziplock bag. Freeze. When you are ready for stir-fry, simply thaw and pour bag into skillet for quick meal.