Healthy Stir Fry Recipe

I have been on weight watchers for about 3 months. I am down 25 lbs and feel amazing! It has been so easy to find healthy cooking that my husband enjoys and that I can eat and enjoy. I hate diets that force you to eat greens and stay away from carbs... that's no fun!

Anyway, I had an amazing Mongolian Beef recipe my friend Connie gave me. We made it about once a week! I had to modify the recipe to fit into the weight watchers program.

My husband isn't much of a veggie person so when I cook I have to cook his first then mine.

Yummy Spicy Stir Fry

2 boneless/skinless chicken breast cut into small cubes
1 green bell pepper chopped
1 red bell pepper chopped
1 yellow bell pepper chopped
1 squash sliced
1 zucchini sliced
1 fresh jalapeno chopped
1 tablespoon minced garlic
 2 tablespoons of sriracha (you can add as much as you like, I  like a lot of spice!)
1 tablespoon on soy sauce
1 tablespoon rice wine (optional)
2 tablespoons EVOO
1 cup of cooked brown or white rice
2 tablespoons hoisin sauce
1/2 cup of water

Heat 1 tablespoon of oil in a wok, you can use a shallow frying pan. When oil is hot, add all the veggies except minced garlic (you don't have to use all these veggies I just like a lot! Also they cook down so don't freak out when your whole pan if full of veggies) cook the veggies in the oil till tender. Add soy sauce and let it cook down then add rice wine let it cook down. Push the veggies to the side of the pan. Add the additional 1 tablespoon of oil and add chicken. Stir chicken til almost cooked through, mix with the veggies then all minced garlic. Add hoisin sauce, sriracha and water. Turn heat on low and simmer for 5 minuets.

Serve over rice. Makes 2-3 servings.

I like to add black bean sauce when I have it in stock... you would just add about 1 tablespoon when you add the hoisin.

I'll add step by step photos... I just made it last night so it will be at least a week before I make it again!