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Sunday Stir Fry 'Bake'

Hello Friends,

This one is so simple...but so darn good and a great as lunch leftovers.  I love a good stir fry...lot's of delicious veggies, meat and of course flavour, flavour, flavour!  Garlic, ginger whatever your heart desires.  It's been a busy day and while I wanted to make a stir fry, I didn't relish the idea of standing over a wok cooking everything in stages.  I though about throwing it all in together, but it would still require me to stand and watch...so why not bake my stir fry?

I still like to brown the chicken, I like that carmalized flavour. 


To make extra sure the chicken was tasty, I quickly sauteed my onions in the pan first.  In went the chicken and some Mrs. Dash Lemon Pepper.  When it was browned and mostly cooked I added a some black bean sauce.  (So full of flavour, but full of sodium too, so use a light hand!)

...about this much

While that finished cooking, I chopped veggies I had in the fridge.  Red, yellow and orange peppers, a bag of broccoli slaw (short cut alert...a great addition to stir frys, soups and salads...no chopping of broccoli required) mushrooms and red onion. 


I also added fresh garlic and ginger and then poured about 1/2 cup of water over everything.  You could also splash in a little Low Sodium Soy Sauce or any other seasoning you enjoy. 


 Add the chicken and wrap it up tight with foil.



Into the oven at low heat, I put it in at 300 degrees as I wanted to steam the veggies as opposed to bake them.  I checked after 30 min, then did two more 10 min intervals.  It all depends on how crisp you like your veggies...the chicken is already cooked.

Serve over rice, noodles or Shirataki Noodles!  Eat it for Lunch tomorrow in a WW wrap!


Enjoy.

Toby

Comments

  1. TyDecember 16, 2012 at 6:47 PM

    that looks amazing! I will have to try this, great post!

    ReplyDelete

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