Wednesday, December 19, 2012

Clean Eating Chicken & Shrimp Stir Fry

  • 2 oz chicken breast, cut into strips
  • 3 to 4 large shrimp, whole, cleaned, and tail removed
  • 1/4 cup water chestnuts, sliced
  • 2 tbsp slivered almonds
  • 2 tbsp green onions, sliced
  • 1 tbsp minced ginger root
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 tsp reduced-sodium soy sauce
  • 2 cups watercress, remove bottom 2 in
  • 1 cup spinach, cleaned leaves
  • 1/2 cup bean sprouts
  • 2 tsp sesame oil
  • nonstick cooking spray
Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add the green onions, garlic and ginger and saute for 1 minute. Then add the shrimp and chicken and stir fry for about 3 to 4 minutes, until the chicken and shrimp are almost done. Then add the lime juice, orange juice, soy sauce, almonds, and water chestnuts and bring to a simmer. Cook for an additional 2 minutes or until chicken and shrimp are fully cooked. Remove mixture from pan, and add sesame oil to pan and heat over medium high heat; add the watercress, spinach, and bean sprouts and saute for 4 to 5 minutes. Serve the stir-fr over the Asian greens.

I didn't actually get watercress and instead I served my Stirfry over brown rice!

Eat & Enjoy!

1 comment :

  1. This comment has been removed by a blog administrator.