Monday, February 22, 2010

Yummy Monday

By: Chalene Johnson

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Shrimp and Chicken Stir-fry Over Asian Greens


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



Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Add the green onions, garlic, and ginger and saut̩ 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 Рhigh heat; add watercress, spinach, and bean sprouts and saut̩ 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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