For Valentines day, instead of going out I made a healthier Chinese dinner. I took all of Jeremy and I’s favorites and lightened them up! I am sorry this post is late, but my cell phone had a hard time uploading these pictures. (my camera was dead)
The only downside of making Chinese food is the preparation time. It takes FOREVER. I should have started earlier, having everything ready to just throw in the oven. I learned my lesson for next time.
Moving on to Jeremy’s choice, sesame seed chicken stir fry!
6 oz chicken breast without skin
1 cup snow peas
1 green bell pepper (cut into strips)
1 red bell pepper (cut into strips)
1 yellow bell pepper (cut into strips)
1 small onion (cut into strips)
1/4 cup water chestnuts
1/4 cup honey
1/4 cup sesame seeds
1/4 cup low sodium soy sauce
2 tbsp red chili sauce
1 tbsp minced garlic
1 tsp black pepper
1 tbsp vinegar
3 egg whites
- Dice chicken up, soak in egg whites while preparing vegetables.
- In a non stick pan add: bell peppers, snow peas, onion and water chestnuts. Cook for about 10 minutes on high.
- In a small mixing bowl combine: pepper, vinegar, minced garlic, sesame seeds, honey, chili sauce and soy sauce.
- Add chicken and sauce to the pan with the vegetables.
- Cover and let the stir fry simmer on medium heat for 20 minutes.
Makes 7 servings: 1 Cup Per Serving
117 Calories, 3 g fat, 17 g carbs, 4 g fiber, 6 g sugar, 8 g protein, 350 mg sodium,