A few weeks ago I started a new healthy eating kick and I discovered Almond Oil. I learned to make a delicious salad dressing and cook tasty stove top meals with Almond Oil. I am headed out of town tomorrow and I didn’t want to waste any of the vegetables in our fridge so I threw together and quick and healthy stir fry.
Vegetables: Baby Carrots, Brussel Sprouts, Pea Pods, Green Beans, Yellow Onion, Mushrooms, Baby Spinach
Protein: Springer Mountain Farms Boneless Chicken Breasts
Seasoning: Tastefully Simple Garlic Blend, Fresh Ground Pepper, Cheap White Wine, Almond Oil
I started by chopping all the vegetables. I was cooking for two so I used a handful of baby carrots, 6 brussels, a handful of pea pods, 10 green beans, 10 mushrooms, half an onion and two handfuls of baby spinach. Next I poured about 3-4 tablespoons of Almond Oil in a skillet and heated it at medium for 3 minutes. Next I added the vegetables. I sprinkled the vegetables with Tastefully Simple Garlic Blend and Fresh Ground Pepper. I covered the vegetables and simmered on medium.
Next I took 3 Springer Mountain Farms Chicken Breasts and cut them into cubes. I put one tablespoon of Almond Oil in the skillet. I heated the oil for 2 minutes, added the chicken and sprinkled the chicken with the garlic blend and pepper.
After simmering the vegetables for 10 minutes I stirred in half a cup of white wine, added more seasoning and continued to simmer it covered.
I continued to stir the chicken at medium in order to evenly cook it. The chicken cooked for about 15 minutes. After the chicken was thoroughly cooked I added it to the vegetable mix. I continued cooking for 10 minutes stirring occasionally.
I ended up with this delicious creation:
