I don’t know about you but I had way too many eggnog latte’s during the Christmas season. As much as I love holiday food’s by the time Jan 1st rolls around I’m ready for the lighter healthier (no guilt) foods. With that said, here’s a recipe you might enjoy and guess what? It’s fast, healthy and figure friendly- yay! Found this on food.com
Ingredients:
1 1/4 lbs boneless skinless chicken breasts
2 cups bean sprouts, rinsed and dried
2 1/2 tablespoons vegetable oil, divided
1 1/2 teaspoons gingerroot, peeled (I use my potato peeler) and minced
2 garlic cloves, minced
3/4 cup scallion, (green onions) chopped
3/4 cup carrot, chopped or buy pre-sliced package carrots
3 -4 tablespoons reduced sodium soy sauce
3 tablespoons honey
Directions
1. In a large skillet heat 1 1/2 tablespoons oil over high heat; add sprouts and cook, stirring quickly and frequently, until lightly browned and tender, 1 to 2 minutes. transfer sprouts to plate and keep warm.
2. In the same skillet add remaining oil and heat for 30 seconds to 1 minute; add chicken, garlic, carrots and ginger and stir-fry for 2 minutes.
3. Add scallions and continue stir-frying until chicken is tender and browned on all sides, 2 to 3 minutes longer.
4. Add soy sauce (to taste) and honey and mix well; cook, stirring constantly for 1 minute longer.
5. Top with warm sprouts over the chicken mixture. Serve with white or brown rice.
