Ben and I got up early on Saturday morning with one mission in mind – Operation Get Some Baby Stuff! 20 crib shakes (a friend told us to shake the cribs to see how sturdy they were – many of them are alarmingly, um, NOT,) 45 minutes of rocking (she also told us to sit in every rocking chair for a few minutes to get a good feel for what we like,) and stops at too many stores to count later, we walked away with…
Nothing. A big fat goose egg! We almost got a Pack-and-Play, so that’s exciting, but to make a long and boring story short, we didn’t. Ben’s not a quick decision maker like I am and needs time to digest information in order to make a decision. I pick my battles. We’ve got some time!
Anyways, something we did agree on was lunch at Jimmy John’s that afternoon. Not to be the stereotypical pregnant person but damnit do they have some amazing pickles! Cold, crispy, salty, and delicious. I inhaled my half while chowing down on my favorite Vegetarian sub. Can’t beat that avocado spread.
Today Ben and I got up and parted ways – him to the office for a few hours of work, and me to my mobile office, aka Starbucks, to put my nose to the grindstone and whiddle down my inbox. Afterwards I took a walk to the grocery store to pick up a few essentials for the week. It’s looked gorgeous out but about 1/4 mile into my trail I realized the wind was super whippy and I was not properly dressed at. All. BRRR!!
Luckily a SOS text caught Ben just as he was getting home from work so he surprised me by showing up on the trail with gloves, a coat, and a warm hand to walk me home with – swoon. My hero!
Once we got home and warmed up, I whipped up a St. Patrick’s Day-inspired, Very-Veggie Chicken Stir Fry for dinner.
Everywhere we went this weekend I heard festive Irish jigs playing, which really got me in the holiday mood, so I rummaged around the fridge and freezer to find all the green veggies we owned to make a meal out of. This ultra-green stir fry is what I came up with!
The first rule of stir frying is you do not talk about stir frying. Just kidding. The first rule of stir frying is that you get all your ingredients chopped and ready to go before you start cooking. Stir frying is a very quick cooking process, and there’s just no time to chop in between steps!
Start by heating a very large wok or nonstick skillet over high heat, then add 1 Tablespoon peanut oil (or vegetable oil if you don’t have peanut. I just love the flavor of peanut!) Carefully add 1 large sliced chicken breast, season with salt & pepper, then stir fry until no longer pink and slide out onto a plate.
Next heat 1 teaspoon peanut oil in the wok then add 2 cups broccoli florets. Stir fry for 2 minutes, adding 1 Tablespoon water to help them start softening.
Now add 1 more teaspoon oil and 1/2 cup each chopped asparagus and zucchini. Stir fry for 2 more minutes.
Add 1 more teaspoon peanut oil then 1/4 cup frozen edamame and 1 chopped green onion, and then stir fry for 1 more minute. The idea here is to start with the vegetable that takes the longest time to cook (broccoli) then finish up with the vegetable that takes the least amount of time to cook (frozen edamame and green onions!)
K! Push the veggies up the side of the wok then pour in 1 egg whisked with 1/4 teaspoon sesame oil into the center and scramble.
Add the cooked chicken back in, and 1 recipe Stir Fry Sauce > (Note: I love this sauce because it’s kind of a mix of Thai peanut sauce and classic Asian stir fry sauce, but if you don’t like peanut flavor just leave out the peanut butter!)
Toss everything together then cook for 1 more minute to let the sauce thicken up.
2 Tablespoons peanut oil (or vegetable oil), divided
1 large chicken breast, thinly sliced
salt & pepper
2 cups broccoli
1 Tablespoon water
1/2 cup zucchini, chopped
1/2 cup asparagus, chopped
1/4 cup frozen shelled edamame
1 green onion, chopped
1/4 teaspoon sesame oil
1 recipe stir fry sauce
cooked rice, for serving
Preheat a large, non-stick wok or skillet over high heat. Whisk together egg and sesame oil in a small dish then set aside.
Heat 1 Tablespoon peanut oil in the wok then add chicken in one layer. Season with salt and pepper then let cook for 2 minutes on one side. Flip then cook until no longer pink, and then remove to a plate and set aside.
Heat 1 teaspoon oil in the wok then add broccoli and stir fry for 2-3 minutes, adding 1 Tablespoon water to help cook. Add another teaspoon oil to the wok then add zucchini and asparagus and stir fry for 2 more minutes. Add remaining teaspoon oil to the wok then add edamame and green onion and stir fry for 1 more minute.
Push vegetables up the side of the wok then pour egg and sesame oil mixture into the center. Stir to scramble. Once scrambled add chicken back into the wok then add sauce. Toss to combine then cook for 1-2 more minutes, or until sauce is thickened. Serve over hot cooked rice.
Healthy, flavorful, and fast. What more could you ask for? If you don’t have all these veggies in the house – don’t sweat – just use whatever you’ve got and start the stir fry with the veggie that needs the longest amount of time to cook first.
Dessert shall be (ok, already was) this Justin’s Peanut Bar (aka Snickers with a less-scary ingredient list) that I’ve been seeing around the blogisphere a lot lately. There were hardly any peanuts in it, which are my favorite part of a Snickers bar, but mmmm, it was good! Definitely a once in awhile splurge, but yummy nonetheless.
Whelp, that’s all I’ve got from my end! Hope you had a great weekend, and an even better start to your week!