This week on Whip It Up, the theme is holiday favorites. My holiday favorite? A staple of all things related to my family….
deviled eggs. But since that’s not new to me, I have a dish that is!!! Huzzah right?! (I’ll give you my nana’s famous deviled eggs recipe some other time. I promise.)
I made this quicky dish Thursday before lunch and though there’s not much to it, the great thing about it is that it can be modified however you want. I personally am a big fan of getting recipes from magazines, this one happens to be from Fitness Magazine, so it’s not only super easy, but super healthy.
Chicken and Vegetable Stir Fry (from the Flat Abs Diet via Fitness Magazine)
Ingredients
1 bag frozen vegetables (I used one that had peppers, broccoli, carrots, water chesnuts, celery and onions in it)
1/2 lb skinless boneless chicken sliced into strips about 1″ wide
1/2 bottle terriyaki sauce
2 cloves garlic chopped
2 T olive oil
1 – 1 1/2 c. brown rice
Directions
1. Marinade chicken in plastic ziplock bag with terriyaki sauce (i marinaded mine for the morning) use as much sauce as desired – i use generally half a bottle or until it’s all covered in the bag. This…might be too much…but sometimes? I don’t believe in measuring 
2. Heat up 1 T of olive oil in a fry pan
3. Cut chicken into strips and cook in fry pan with olive oil. Note: DO NOT REUSE MARINADE! I cooked my chicken for about 5 minutes. or until brown on both sides
4. Take chicken and set aside in bowl.
5. Heat up 1 T of olive oil and place garlic in pan.
6. Put other vegetables in fry pan – I could see myself using fresh veggies in the future, esp. peppers, broccoli, onions and carrots but I was short on time. Cook covered for about five minutes.
7. Uncover and add chicken and cover for about 3 minutes
8. Because of time, I used instant brown rice, I made 2 c. but had extras so you may only need 1-1.5 c. rice. I cooked 2 c. rice in 2 c. water in the microwave (using a 2 qt container) for about 5-6 minutes or until the water is absorbed.
9. Serve veggies on top of rice. If you have any unused marinade in the bottle, you may want to add it to the chicken/veggies and heat up for a minute or two, I did this with a couple tablespoons of extra i had in the bottle and found it added extra flavor.
In general, I loved this recipe, it’s quick, easy and took about 20 minutes total which is good because sometimes? You just don’t want to slave over the stove for an hour Also, it’s perfect for lunch OR dinner – I made it this past thursday for lunch so that the chicken I had wouldn’t go bad when we left town, I think i was planning on doing this wednesday for dinner but we ended up doing something else – whoops? So yeah. Great recipe all in all!!
