Tuesday, April 10, 2012

Back in the Saddle and Chinese Chicken Stir Fry

Yesterday after work I headed out to the gym for my first workout in a few days since I was in Atlanta over the Easter holiday. I had all the intentions to go for a run or two while I was away, but of course I took full advantage of any time I had to sleep in while there. (Do as I say, not as I do!)

I knew getting back in the saddle was going to be tough, but with my upcoming weigh-in and re-measurement looming this Saturday, I wanted to be sure I put forth a lot of effort this week so I can avoid disappointment when I hear my 1-month results this weekend.

I pushed through a 2 mile run/walk, though I did much more walking than I had been before the break. I was happy to see this little reminder from the gym taped to my treadmill. I must have read it about 5 times throughout those 2 miles.

After I finished with some leg workouts and a bit more cardio, it was time to head home. I was very excited to make my dinner because the last time I made this recipe, I thought my taste buds had died and gone to heaven. I had put this stir fry in a tortilla wrap which was AMAZEBALLS, but I didn't have any last night, so Taylor and I just ate it out of a bowl, which was still good.

3 chicken breasts
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 stick celery, chopped
3 skinned and chopped carrots
2 TBSP light soy sauce
3 TBSP lemon juice
1 TBSP olive oil
Salt and Pepper to taste
Pinch of red pepper flakes


Chop up all the veggies and cut the chicken breasts into small, bite sized pieces. 

Season chicken with a bit of salt and pepper and set aside. Heat a skillet on medium heat and pour in your olive oil. Once the olive oil has had a chance to heat up, throw in all your veggies and sautee for about 3 minutes. 

Next add in your chicken, soy sauce, lemon juice, and red pepper flakes. 

Cook for about 15 minutes on medium heat, or until your chicken is cooked all completely through. 

The original recipe is from The Skinny Confidential. I changed it up a bit based on what I had available in my kitchen. Feel free to get creative with your veggies and unleash your inner chef! 

Please let me know what you think of this dish if you choose to make it! The flavor of the soy sauce and lemon juice is beyond fantastic and all those veggies just SCREAM healthy, while still providing you with all the flavor and variety you need to feel satisfied. Again, putting this dish in a tortilla is SO good, though you do have to account for the extra calories.

Although I forgot to add up the exact amount of calories, I know it's approximately 170-200 for 1 cup.

Until next time...ENJOY and STAY MOTIVATED!

P.S. - This weekend I will be posting progress pics (unless I don't have any change in my measurements)...so fair warning!!
Pin It


  1. Yay for getting back in the saddle- I did the same thing today- whyyyy do the holidays do this too us?! ahah. and thanks for the recipe, it sounds delish!!

  2. Love this, I've been looking for a easy stir fry recipe =)
    Thanks for sharing.