Ever since I found out where the egg roll wrappers are at my grocery store, I have been coming up with as many recipes as I can to pair with them. I put this Chinese stir fry together a few nights ago and it was a definite hit. It is full of veggies and quite healthy since there’s not much to it. It was fun watching my kids gobble it down, knowing that they were eating TONS of fresh veggies, he-he!! I paired it with my yummy baked egg rolls, which are a favorite of mine.
3 chicken breasts, cut into cubes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 stalks of celery, chopped
3 skinned carrots
1/2 white onion, diced
Handful of Sugar Snap Peas
2 tbsp soy sauce
3 tbsp lemon juice
Dash of salt and pepper
Red Pepper Flakes
Chop up all veggies, except for the peas. Cut up chicken breasts and lightly season with salt and pepper. Set aside. Heat a skillet on medium high and add about 1 tbsp olive oil. Add in veggies and saute for about 3 minutes. Add chicken, soy sauce, lemon juice, and a few shakes of red pepper flakes. Cook for about 15 minutes, or until chicken is completely cooked through. Enjoy! *Serve by itself, over a bed of rice, or in a tortilla!!