So after switching to brown rice and lessening my food portions, I am trying to ramp up my vegetable intake (hence my vegetable laden pasta dishes). I usually eat proteins as they are but I figured, on top of my vegetable portion, I might as well as add more veggies to my proteins (the same way I added vegetables to my carbohydrates in this recipe). Oh, and am trying to cut down on salt as well.
This was my packed lunch for the next day as well so I dumped it straight into the a container, and yes, I will prettify it next time, I promise. It was was just celery and chicken. And a lot of spices.
First, I prepared some celery, and I ended up just using a cup for my half a chicken breast. It was a stir fry, so it was quick. I just added some chili sauce (to lessen the salt but to amp the flavor) and about a teaspoon of oyster sauce (which is less than I would usually add). No additional salt or flavorings were added. And I do hope I get used to using less salt, though technically, oyster sauce has salt. (Sadly, a lot of it, apparently).
But this is a way lighter dish than what you would get from restaurants, so I hope this is better for me. 🙂
Chicken and Celery Stir Fry Recipe
2 tablespoons of oil
1/2 of a chicken breast, diced
1 cup of sliced celery
3 garlic cloves, smashed
1/2 teaspoon chili paste
1 teaspoon of oyster sauce
a bit of water
In a hot pan, put some oil (I used olive oil, I know not the best for stir-frying), then added the chicken pieces. I let this cook for a while, until it was all white outside but still raw inside. Add the chili paste if you prefer and mix altogether. Toss in the celery and mix some more. Add the oyster sauce and a bit of water to loosen the sauces. Allow to dry a bit and cook the chicken through. Add sesame oil as a finishing touch. Serve with rice 🙂