Last night we made Monday's menu item, which was Chinese Chicken. I shared the recipe on my Sunday post, which I've provided here:
Monday - Chinese Chicken
- boneless/skinless chicken breasts (chopped into cubes)
- Szechwan seasoning (on the spice aisle)
- olive oil
- white rice
- veggie of choice (broccoli works well)
1) Cook some white rice (hopefully you know how to do that...?).
2) In a wok (or frying pan), heat oil (we use olive oil.. you could probably use peanut oil). While that is heating, take your cubed chicken breasts and toss them in your seasoning. Once the oil is hot, cook the chicken in it, adding seasoning as needed.
3) Steam your broccoli or chosen veggie (we're doing edamame this time).
4) Serve all tossed together in a bowl, use soy sauce as you see fit.
And here's the result:
We made enough for leftovers for lunch. Jake and I shared the edamame, it was from the frozen food section and we steamed it in the microwave, put some sea salt on it, and dipped it in Toasted Asian Vinaigrette Light dressing.
We did have a bit of trouble finding the Szechwan seasoning. At our old grocery store (before the Kroger takeover) Spice Island had a Szechwan spice that we used. We needed more and our new Kroger was very sub-par in this department. We ended up finding a packet seasoning in the Asian section that worked fine but wasn't quite as good.
ps - I read that dairy aids in weight loss so I am starting to drink a glass of skim milk with dinner. I figure even if it isn't true, at least I'm replacing soda/sugary drinks with milk and getting some calcium which will be good for hair and nails.
In meal planning,