Happy Monday! Here’s to a dinner done right!
A stir-fry is such a simple way to enjoy a hot meal that’s quick and healthy. Mix a protein with plenty of vegetables and a delicious sauce…you’re all set!
This meal was made on a tired Sunday evening, so being able to prep the veggies for dinner while I prepped our veggies for the week helped me keep it quick and easy.
This stir-fry centered around a jar of black bean and garlic sauce which you can usually find in the international aisle of your local grocery store. We’re a little lucky as my parents usually bring us all of our Asian sauces and spices from a specialty food market they visit in Mississauga, Ontario–thanks mom and dad!
Chicken Stir-Fry with Black Bean & Garlic Sauce
3 boneless skinless chicken breasts, cut into pieces
2 cups of bok choy, rinsed and chopped
1/2 cup of red peppers, rinsed and chopped
1/2 cup of snow peas, rinsed
1 tbsp. oil
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tsp. sriracha sauce
1/2 tbsp. corn starch
4 heaping tbsp. black bean and garlic sauce
A sprinkle of red pepper chili flakes
1. Mix the sesame oil and soy sauce and pour over the raw chicken. Then add the corn starch and sriracha sauce. Stir until all chicken pieces are coated with marinade. Let sit for 5 minutes.
2. Heat oil in a deep pan with a little bit of red pepper flakes (We love some heat!) and add the chicken and cook until it’s no longer pink.
3. Add all of the veggies. The bok choy will release a lot of water (don’t panic!) and will help make the sauce for the stir-fry.
4. Cook the veggies with the chicken until they start to soften.
5. Add the black bean and garlic sauce, turn to low heat and let all of the flavors cook through the chicken and veggies. This should only take about 5 minutes.
6. Enjoy as is or cook up some fresh brown rice or quinoa! The particular weekend we made this dish, we ate a ton, so we didn’t feel the need to include a starch.
**This stir-fry is so tasty and flavorful that there’s no need to add any additional condiments.