As I’m sure you’ll get to know I am a veggie addict; if I don’t have a side of vegetables with my meal, it doesn’t feel right to me and my stomach just doesn’t like it when I neglect such an important food group out of my meals. As such, I always try to have some sort of a side salad, stir fry veggies or fresh veggies with every meal.
This particular easy recipe came from my sister, Mimi. One day I came home, and as soon as I walked in the front door, this wonderful aroma greeted me. She improvised and created this easy Asian Stir Fry dish and now it’s become one of my favourites. It tastes way better than any Chinese or Japanese restaurant, but then again, to me any homemade food is always better than restaurant made. You want to know why? Why, of course because of the secret ingredient called “Love” 
Now, as I normally do I’ve tweaked the recipe from Mimi’s original version, adding a few of my favourite ingredients to enhance the flavours. Feel free to also modify this recipe depending on what fresh veggies you have in your fridge, as I’ve done so many times myself. But to make the exact same one as in the photo above you’ll need to follow the recipe below:
Serving: 4
Method: Stir Fried Veggies & Grilled Chicken
Time: Prep time: 15 min., cooking time 10 min
Ingredients:
Chicken Breast:
4 boneless chicken breasts
½ cup lemon juice
3 tbsp extra virgin olive oil
Greek or Italian Seasoning to taste
Salt & pepper to taste
Veggies:
1 ½ pounds Bok Choy, ends trimmed, stalks cut diagonally & leaves cut across into 1 to 1 ½-inch strips (I love, love, LOVE bok choy, so I tend to use a lot, since it reduces and sort of “melts” from the heat into a much smaller portion)
1 Whole Red Bell Pepper cut into strips diagonally
1 Whole Yellow Bell Pepper cut into strips diagonally
½ pound green beans, ends trimmed
½ cup of minced shallots (about 2 small)
2 cloves of pressed garlic
1 tsp grated fresh ginger
2 tbsp extra virgin olive oil
½ cup of soy sauce
Salt & pepper to taste
Directions:
Wash and set aside 4 chicken breasts. In a small bowl combine lemon juice, extra virgin olive oil, Italian or Greek Seasoning, salt & pepper. Pour into a large, resealable bag and add chicken breasts. Seal bag and turn to coat. Refrigerate for 10-15 minutes to seal in the flavours. Preheat your grill or barbeque on medium-high heat for a few minutes and place the chicken breast to cook for approx. 5-6 min on each side. Personally I prefer when it’s juicy and tender, but you can keep it on the grill longer if you like a more dry taste. Once it’s cooked to your liking, place on a platter and cover with tin foil to let out the natural juices and to set in the flavours
Meanwhile, wash and cut all the veggies and set aside. In a large pan (or Wok if you have one), pour in the olive oil, soy sauce, salt & pepper. Now add in garlic, ginger and shallots and saute until they’re turning brown and caramelizing. Slowly add in your veggies and stir until all the veggies are coated with the oil & soy sauce mixture. Cook for approx. 2-3 minutes stirring occasionally. NOTE: after you turn off the heat, it’s still cooking for another minute or so, so keep that in mind. Personally, I love when veggies are almost half cooked because they are crunchier and more of the nutrients and vitamins remain in them. So bottom line, do NOT overcook!!
Divide and plate the veggies and the chicken breasts, and voila! You got yourself a delicious and healthy meal in a matter of minutes!
Oh and before I let you run to the kitchen to prepare this deliciousness (is that even a word?), you can serve it with Shrimp instead of Chicken to make it vegetarian friendly, or if you’re in the mood for some seafood. Just follow the same steps to marinate and grill for only 2-3 minutes, as Shrimp cooks very fast. K, now you can go…
Bon Appétit!
Mmm… Sounds delish!