This is what I made for dinner last night, a stir fry of chicken with loads of veggies.
Recipe: Sorry no exact amounts, it’s stir fry — I just wing it!
chicken breasts, cut into 1″ pieces
red, yellow and green bell pepper
fresh bean sprouts
Thai flavor herb paste – found in the produce section with other fresh herb pastes
Cooked brown rice
I cooked the chicken first with a little vegetable oil, salt and pepper. When it was cooked through I added the Thai paste. I removed the chicken from the pan, added a tiny bit of vegetable oil and then the veggies. I stir fried it until the broccoli was tender. I served it on a small helping of brown rice.
This meal was a way to use up the fresh veggies I had left from last week’s shopping trip. I made this in keeping with the SBD Phase 2 guidelines.
The Thai flavor herb paste was spicy and the ginger gave it a nice aromatic quality. I didn’t check the label until after I was cooking, but it did have some dextrose (a sugar) in it. I don’t think it matters since a small amount is used for the entire meal.