How to cook healthy and lowfat-- chicken and vegetable stir fry

Not sure what to have for dinner? Chicken and vegetable stir fry is tasty, quick, easy, healthy and inexpensive- the perfect meal.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 lb. boneless, skinless chicken breasts
• 1 1/2 handfuls of pea pods
• hoisin sauce
• 1/8 lbs of mushrooms
• 2 carrots
• 1 small can of water chestnuts
• vegetable oil

1. First you need to cut up all the veggies. Wash the snap peas and set them aside since they don't need cutting. Slice the mushrooms thick. Also, peel the carrots and slice them thick as well.
   
   Drain the water chestnuts and set aside.

2. Second, cook the chicken. If you have a wok, great. If not, don't sweat it- your stir fry will still taste spectacular. Place the breasts on a cutting board and cut into pieces that are approximately 2"x2". Cover the bottom of your pan (or work ) with vegetable oil and turn the burner to high heat. Keep the chicken moving in the pan so it doesn't burn. When the chicken looks pinkish and 3/4 cooked, add the veggies, including the water chestnuts.

3. Mix together all veggies and the chicken and keep everything moving in the wok or pan. Next, add 2 tablespoons of hoisin sauce. Keep stir frying your mixture until the veggies and chicken are coated with hoisin and the chicken looks fully cooked.
   
   Remove from heat and serve with brown rice.

Tips & Warnings

• Don't over cook the chicken!
• You can use any veggie combination (add broccoli, if you like)
• Consider adding bean sprouts too
• Keep in mind how long it will take to cook the rice if you want rice so that everything is ready at the same time.
• Don't overcook the chicken!