Easy Chicken and Veggie Stir Fry

I know I've neglected my blog for the past two weeks or so due to the holidays and being busy, but I promise to keep up! I have been doing quite a bit of research for new recipes so prepare yourselves! My blog is still a baby but now that the new year is around the corner, I hope to do some major growing. ANYWAYS, here is an easy, quick, and healthy dinner recipe - chicken and veggie stir fry featuring the ginger teriyaki blend from the Spice & Tea Exchange that I mentioned in a previous blog post. I eat chicken once in a while and I would usually just do a veggie stir fry, but I added chicken just for my special one. This recipe is very versatile so switch it up how you'd like!

What I used:

• 2 chicken breasts
• 1 cup short brown rice
• Shitake mushrooms
• Broccoli
• Asparagus
• Bean Sprouts
• Onion
• 2 garlic cloves
• 1 tsp minced ginger
• Soy sauce
• Seseme oil
• Olive oil
• Honey
• Black pepper
• 1/2 tsp Ginger teriyaki blend
• Crushed red pepper flakes

1. Prep the chicken first so they marinate at least 4 hours beforehand. To prep marinate, combine soy sauce, sesame oil, olive oil, honey, black pepper, ginger teriyaki blend. Everything is to taste which is why I don't include exact measurements. Slice chicken into strips and mix everything. Cover it up and put it in the fridge until you're ready to cook!
2. Add 2 cups of water to 1 cup of brown rice. Simmer. Be sure to start the rice 30 minutes before prepping anything else. Cook until the water is absorbed or rice is tender.
3. Prep the veggies by cutting them all up. Add asparagus and broccoli to boiling water for 4-5 minutes. Drain.
4. Heat olive oil in a large pan or wok. Add garlic and ginger. Cook for a minute and be sure to watch it so it doesn't burn! Add sliced onions so they start to sweat and caramelize for 2-3 minutes.
5. Add the remaining vegetables with soy sauce, sesame oil, black pepper and red pepper flakes. Cook for 7-10 minutes.
6. In a separate pan, saute the chicken until cooked through. Add to the pan with vegetables and mix together. 

 

Pesto Stuffed Chicken with Asparagus

Yet another super easy and yummy recipe for a weekday!

What I used:

• Chicken breasts
• Basil pesto (fresh or store bought)
• Asparagus
• Tomato
• Salt and pepper to taste
• Olive oil

1. Start by butterflying the chicken breasts to create a pocket for the pesto. Drizzle the breasts with olive oil and sprinkle with salt and pepper.
2. Spoon the pesto inside the chicken pocket and spread out. Slice tomato and add to the tops of the breasts.
3. Prep the asparagus by cutting 1/2 -1 inch off the bottom of the stem. Lightly coat in olive oil and sprinkle salt and pepper.
4. Add the baking sheet containing the chicken into the oven at 375 F degrees. After 20 minutes add the baking sheet with the asparagus. Cook both for another 20 minutes.