This recipe has a couple of things in it that might be stretching it a bit… but it’s delicious and I’ve lost plenty of weight using it 2x so far:
1lbs raw chicken stir fryed in 2 tbsp olive oil until not pink on outside
add 1 bag stir fry veggies, cover and cook 4 min (or until tender) stirring once.
add the following sauce mixture and stir until thickened:
1/2 cup light soy sayce
1/3 cup sugar free (or no sugar added) pineapple juice
1/2 tsp ground ginger
1 packet splenda or other artificial sweetner
1 tbsp corn starch
Serve alone for cycle one, or with brown rice for cycle 2.
This recipe could easily be made as a Cycle 1 recipe if you leave off the pineapple juice and cornstarch, and make sure you’re only using boneless/skinless chicken breast in the stiffry.
Here is how I make it (4 servings):
1. In a nonstick pan sprayed with EVOO, saute 3 chicken breasts (cut into big chunks) with garlic, grated ginger and 1/2 chopped onion for 5 minutes (chicken will appear cooked on the outside but still pink in the middle).
2. Add in 1 tsp olive oil and 2-3 cups (total) of any of the following chopped vegetables (fresh or frozen) of your choice: brocoli, green beans, cauliflower, carrots, bell pepper, green beans, bean sprouts, water chestnuts. Stir fry for 3-5 minutes if fresh (if frozen, cover and cook for 10 minutes so that they are cooked through)
3. Add 1/4 cup low sodium chicken broth to pan. and 1/4 cup Bragg’s Liquid Aminos or low-sodium soy. If you prefer a sweeter stir fry, squeeze the juice of fresh orange over the top and cut the soy sauce in half.
Let juices simmer with veggies for at least 2 minutes, then serve. Enjoy!
This could be Cycle 1 if eaten for lunch (before 2 p.m.) and counted as one of your fruit servings?