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Celebrating the Joy of Living & Home Making ~

Baking, Cooking, Decorating, Tea Time, and taking Inspiration from those I love and the world around me...

A sharing of my heart and my home from a Christian perspective

...with a wee bit of whimsy added.

Saturday 10 June 2017

Teriyaki Stir Fry

Hello dear friends! I hope June is nice where you are. We have been having some lovely weather lately and it would be wonderful if it keeps up because we have such very short summers here.

Today I thought I would share a recipe I came up with. Back in March I eliminated all wheat and dairy which included no bread, cereal, pasta, eggs, milk, cream, cheese, butter, etc..., red meat, spicy foods which included pizza, and fats from my diet to try to calm down my cranky gallbladder. While I was able to eat chicken and scallops {I'm not very fond of fish} as well as lots of fruit and veggies, I couldn't have many of the foods I had always enjoyed. Believe it or not, I miss cheese most of all. But because I took the initiative to change my diet, I have little discomfort with the gallbladder most days. I have had only two very bad attacks during these three months. And my date with the surgeon is next week so I don't have long to go now.

So, I decided to experiment with a few ingredients to make our meals more interesting. Chicken and scallops, as good as they are, can get pretty boring when you serve them the same way day after day.
Dear Hubby had to eat pretty much the same things as I did because he doesn't cook. He never complained but he would have the odd hamburger with onion rings while I would have a salad. *sigh*

This dish is what I call Teriyaki Stir Fry and it is quite tasty. 

You will need:
2 chicken breasts cut into bite size pieces
half a red pepper, cut into strips
half a yellow/orange pepper, cut into strips
2 cups mushrooms, sliced
3/4 cup red onion, sliced
OPTIONAL - you could add some chunks of pineapple also if you wish.

The sauce:
3/4 cup brown sugar
1/2 cup vinegar
1/4 cup ketchup
1 TBSP soya sauce
1 tsp garlic powder

Cook the chicken in a non-stick pan until no longer pink and then add the veggies. Saute´ the veggies until tender crisp. Add the sauce and cook for about fifteen to twenty minutes or until the sauce thickens slightly. Serve over a bed of rice. I used Uncle Ben's long grain rice. Makes two to three big helpings. Enjoy!

I hope you try it. 

Next week, if all goes well, I will try to share one more post before my date with the doctor. 
Now, I'm going to enjoy this beautiful weekend and I hope you have a beautiful weekend too. God bless!

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 Sharing from my heart ~ Sandi