I survived hot yoga.
I may have sweat about 10 liters, but I survived. It’s a great departure from my regular routine of weight training at the gym, and I’m hoping it will benefit my overall fitness this year.
I threw this chicken stir-fry together early last week as a quick dinner, and it was so good I had to make it again to share with you guys. If you have the ingredients on-hand, this is super simple to whip up for a weekday meal. I love the concept of stir-frys— anchor it with a protein, fluff it up with some delicious vegetables, add some punchy spices, and you’ve got a wholesome and tasty dish that is full of flavor. I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.
Chicken Stir-Fry with Yellow Squash + Chili Garlic-Coconut Sauce
Notes
chili garlic sauce can be found at most supermarkets and most definitely, asian markets. ponzu is a citrusy soy sauce, but if you can’t find any, regular soy sauce would work, with the addition of a squeeze of lime juice at the very end of cooking to lend some brightness and acidity.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon ponzu sauce
- 1 teaspoon toasted sesame oil
- 2-3 teaspoons chili garlic sauce, depending on how spicy you want it
- 1/2 teaspoon ground ginger
- 2 tablespoons cut on the diagonal scallions, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow squash, cut into bite-sized pieces
- 1/2 cup roasted, salted peanuts
- 1/3 cup full fat coconut milk
Instructions
- in a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper. let this marinate while you prep the next ingredients.
- chop the red bell pepper and yellow squash. set a wok or medium frypan over medium-high heat. when it’s hot, tumble in the chicken mixture and cook until opaque, stirring often, about 5 minutes. add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored. pour in the coconut milk and stir. let this bubble for a couple more minutes. taste sauce for seasonings, adding more s + p and/or chili garlic sauce for spiciness. serve chicken stir-fry as is, alone, or with brown rice.
// Some more tasty, quick weekday meals:
