Ingredients:
- 2 oz chicken breast, cut into strips
- 3 to 4 large shrimp, whole, cleaned, and tail removed
- 1/4 cup water chestnuts, sliced
- 2 tbsp slivered almonds
- 2 tbsp green onions, sliced
- 1 tbsp minced ginger root
- 1 tbsp minced garlic
- 2 tbsp lime juice
- 2 tbsp orange juice
- 1 tsp reduced-sodium soy sauce
- 2 cups watercress, remove bottom 2 in
- 1 cup spinach, cleaned leaves
- 1/2 cup bean sprouts
- 2 tsp sesame oil
- nonstick cooking spray
Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add the green onions, garlic and ginger and saute for 1 minute. Then add the shrimp and chicken and stir fry for about 3 to 4 minutes, until the chicken and shrimp are almost done. Then add the lime juice, orange juice, soy sauce, almonds, and water chestnuts and bring to a simmer. Cook for an additional 2 minutes or until chicken and shrimp are fully cooked. Remove mixture from pan, and add sesame oil to pan and heat over medium high heat; add the watercress, spinach, and bean sprouts and saute for 4 to 5 minutes. Serve the stir-fr over the Asian greens.
Side note- I didn't have watercress so I actually prepared some brown rice and had the stir fry over 1/2 cup brown rice! I also added edamame to my stir fry for an extra boost of veggies and protein! My whole family loved it!!!
I'm guessing this is single serve? How would you count it in terms of 21 day fix containers? Thanks.
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