Heeey! TGIF! Did this week seem long for some reason? Maybe because I have been waiting for today because it is my son’s third birthday! Gosh, he is at an adorable stage where mommy is number one and always gives me kisses when I ask. I know, I am totally cherishing this stage because it probably won’t last long . . .tear. Plus he every day he will say “Mommy, you know I love you!” Seriously, he is just . . .awesome, my sweet little boy!
Sorry, enough about me . . . but I found some pictures that I thought were deleted, hooray! My husband recovered some files and now I can share them with you today!
Here is a super simple chicken stir-fry dish. I sautéed some pieces of chicken breast in some olive oil with crushed red pepper flakes.
Here are the ingredients: pineapple, stir fry veggies, sriracha and light soy sauce!
I made this recipe when it was a bit colder outside so you could totally substitute fresh pineapple for canned.
I just love frozen veggies, especially this blend with such a great variety, yeah asparagus! My family and I just love asparagus! I bake it with olive oil and salt and pepper and my daughter and husband clean it up!
Asparagus is an excellent source of folate and vitamin K plus for only FOUR spears is a mere 14 calories! Wow, check out source: USDA Nutrient Data Laboratory
Once the chicken is cooked I added the veggies. Dare I dirty another pan, heck, I barely get the dishes clean the way it is . . . haha.
In other dishes similar to this one I add honey as the perfect mate to the spicy sauce but in this case the juice from the pineapple does the trick!
Top with some hot chili sauce, aka sriracha, and soy sauce.
Pile this yummy deliciousness on a bed of wild rice and dinner is done! Again, another recipe easy as 1-2-3!
I topped the dish with some green onions ad chopped radishes. Cheers to a healthy, yet, spectacular dinner!
Sweet & Spicy Chicken Stir-Fry
1 tbsp olive oil
1 lb chicken breasts, chopped
1 bag froze stir-fry vegetables
1 (8-oz) can pineapple tidbits (in 100% juice)
1 –2 tbsp sriracha, (depending upon your “heat”tolerance)
2 tbsp light soy sauce
Salt and pepper to taste
Heat oil in a large skillet over medium-high heat and sauté chicken until cooked thoroughly. Add frozen vegetables to skillet and cover until veggies are tender.
Add sriracha, soy sauce and salt and pepper. Mix together and cook for about 2 minutes or until flavors are well-combined.
If you don’t want to cook up some rice I have used these Birds Eye Rice Blends found in the frozen section. They are great to have in the freezer for a no-fuss side!
Psst . . . I apologize if I forgot the letter “n” in any word, for some reason the N key on my keyboard doesn’t work . .
Tagged: easy recipe