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Shrimp and Chicken Stir-fry Over Asian Greens
Ingredients
2 oz. Chicken Breast, Cut into Strips
3 to 4 Large Shrimp, Whole, Cleaned, and Tail Removed
¼ Cup Water Chestnuts, Sliced
2 Tbsp. Slivered Almonds
2 Tbsp. Green Onions, Sliced
1 Tbsp. Minced Ginger Root
1 Tbsp. Minced Garlic
2 Tbsp. Lime Juice
2 Tbsp. Orange Juice
1 Tsp. Reduced-Sodium Soy Sauce
2 Cups Watercress, Remove Bottom 2 inches
1 Cup Spinach, Cleaned Leaves
½ Cup Bean Sprouts
2 Tsp. Sesame Oil
Nonstick Cooking Spray
Preparation
Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add the green onions, garlic, and ginger and sauté for 1 minute. Then add shrimp and chicken and stir-fry for about 3 to 4 minutes, until the chicken and the shrimp are almost done. Then add the lime juice, orange juice, soy sauce, almonds, and water chestnuts and bring to a simmer. Cook for an additional 2 minutes or until chicken and shrimp are fully cooked. Remove mixture from pan, and add sesame oil to pan and heat over medium – high heat; add watercress, spinach, and bean sprouts and sauté for 4 to 5 minutes. Serve the stir-fry over the Asian greens.
Calories 370, Protein 37g, Carbs 17g, Fiber 5g, Total Fat 18g.
Recipe can be found in ChaLEAN Extreme Fat Burning Food Guide
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