Towards the end of my pregnancy, I wasn't in the mood to eat too often. Not because I was having food aversions, but because I felt like there was NO. MORE. ROOM. in my stomach. Every inch of space felt like it was taken, and food was the last thing I wanted to add to the equation.
Since I still needed to feed my growing baby (and my husband), I preferred lighter meals when I had the energy to cook. I made this Chicken Teriyaki Stir-Fry, which was packed with vegetables and had amazing flavor. It was light enough for me, but when paired with some rice made a full meal. Enjoy!
- 2 tbsp. oil
- 1 lb. chicken breasts, cut into strips
- 3 carrots, peeled and sliced thin
- 1 red pepper, sliced into thin strips
- 12 oz. fresh broccoli florets
- 8 oz. mushrooms, sliced
- 1 onion, sliced thin
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup light brown sugar
- 1 1/2 tbsp. agave nectar
- 2 tbsp. rice vinegar
- 2 tsp. garlic, minced
- 2 tsp. ginger, grated
- 1/4 cup water
- 2 tsp. cornstarch
- Sesame seeds, for serving
- Rice, for serving
Fill a medium saucepan halfway with water. Heat water to boiling. Add broccoli and cook for 3 minutes. Drain and set aside.
Heat 1 tsp. oil in a large skillet. Add chicken and cook until done, about 7 minutes. Remove chicken and set aside.
Add remaining 1 tsp. oil to skillet. Add carrots, red peppers, mushrooms, and onions. Cook until tender, about 5-7 minutes.
Add broccoli and chicken to skillet with other vegetables. Add soy sauce mixture and cook until well-coated, about 3 minutes. Serve over rice and sprinkle with sesame seeds.
Source: SK Original