Sometimes I feel like no matter what age we are, we are always looking forward. As children, we look forward to that mysterious land of “high school,” where you can drive a car, stay out late, and presumably have the exact same social life as the cast members of Saved by the Bell. As teenagers, we look forward to “college” where curfews don’t exist and we possess that coveted “independence” we always longed for. And as adults, you’re always thinking of the next phase…marriage, buying a house, having kids, advancing your careers, and finally…retirement. It’s hard to “enjoy the moment” when we are constantly looking forward. The funny thing about me is, I never seemed to look forward to the same periods of life as my peers. As a child, I don’t remember longing for high school or college like most of my friends did. Instead, I always remember thinking that the first few years of marriage would be the happiest time in my life. This is undoubtedly a strange thing for a 13 year old to think…but oddly enough, the current time in my life is something I always looked forward to. But this current phase didn’t quite pan out exactly the way 13 year old me thought it would. Because, believe it or not… it is way better. I’m happier right now than I ever thought was possible. Because coming home to my very best friend every night is truly the best. So rather than spending my time over planning for the future..I’m focusing on enjoying this incredible, wonderful season of life. And one of my favorite things about this phase in life is cooking simple dinners at home. As much as Eric would be perfectly happy eating grilled chicken or pizza every night, I love coming up with different ideas to mix up our weekday dinners. And this was a recent creation that turned out to be quite the hit. It’s very simple to make, and far cheaper and healthier than hitting up the Chinese takeout place down the street. Enjoy!
Ingredients: Makes 2 servings
- 2 small boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 tablespoons olive oil
- 2 cups frozen vegetables (I used a “stir fry blend” of broccoli, carrots, green beans & cauliflower)
- 2 cups brown rice, cooked
- 3-4 tablespoons sunflower seeds
- Place raw chicken breasts (thinly sliced) into a large ziploc bag, and cover with next four ingredients (soy sauce through olive oil). Let marinate in the fridge for 30 minutes
- Heat a large sauce pan over medium high heat
- After chicken has marinated, pour entire contents of the bag into the saucepan.
- Cook until chicken has cooked through, and add frozen vegetables
- Continue to stir until vegetables are heated through
- To serve, place cooked brown rice on a plate, and top with chicken stir fry mixture. Top with sunflower seeds