An All-American Stir-Fry

I grew up in a world of weeknight stir-fries. Okay, so they weren’t exactly authentic. For years, our wok collected dust on the top shelf that nobody could ever reach, even with a step stool. (It’s surprising that we even owned one, seeing as we were about as all-American as you can get.) But these stir-fries were my family’s definition, and they definitely were tasty.   

 

Basically, any veggie that could be chopped into bite-sized pieces was fair game, which could really clear the benches—I mean fridge. Toss in some bite-sized chicken, a few spices, and voilá! My family’s stir-fry.

 

Only after I left home did I realize that most people put some sort of sauce on theirs. But in our busy schedule, chock full of music lessons, soccer practices, and homework assignments, there just wasn’t time to whip up anything creative, let alone allow it to thicken and coat the meat and veggies. So we did without. Spices and soy sauce suited us just fine, and the simple flavors always hit the spot.

 

 

Chicken, Pepper, and Asparagus Stir-Fry 

serves 1

Add your favorite spices, or keep it just as simple as we did. Either way, it’s a quick and easy dinner that tastes delicious!

1 small chicken breast, or 2 medium tenderloins, cut into bite-sized pieces

½ bell pepper, cut into bite-sized pieces

4 asparagus stalks, cut into 1” pieces

½ tsp soy sauce

1. Heat 1-2 tsp olive oil in a medium pan over medium-low heat. Add chicken and sauté for 4-6 minutes, or until the center is no longer pink. Cook longer to brown. Remove from pan.
2. Add another 1 tsp olive oil to the pan. Add peppers and asparagus and cook 3-4 minutes, or until tender. Add chicken back to pan. Sprinkle with soy sauce, and cook another minute until everything is heated through. Season with salt and pepper to taste, and serve immediately.