I survived hot yoga.
I may have sweat about 10 liters, but I survived. It’s a great departure from my regular routine of weight training at the gym, and I’m hoping it will benefit my overall fitness this year.
I threw this chicken stir-fry together early last week as a quick dinner, and it was so good I had to make it again to share with you guys. If you have the ingredients on-hand, this is super simple to whip up for a weekday meal. I love the concept of stir-frys– anchor it with a protein, fluff it up with some delicious vegetables, add some punchy spices, and you’ve got a wholesome and tasty dish that is full of flavor. I typically like to eat this on its own, but you can serve it with brown rice for extra carbs and fiber.
// Chicken stir-fry with yellow squash, red bell pepper, peanuts, and chili garlic-coconut sauce
Chili garlic sauce can be found at most supermarkets and most definitely, Asian markets. Ponzu is a citrusy soy sauce, but if you can’t find any, regular soy sauce would work, with the addition of a squeeze of lime juice at the very end of cooking to lend some brightness and acidity.
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon ponzu sauce
1 teaspoon toasted sesame oil
2-3 teaspoons chili garlic sauce, depending on how spicy you want it
1/2 teaspoon ground ginger
2 tablespoons cut on the diagonal scallions, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon black pepper
1 red bell pepper, cut into bite-sized pieces
1 yellow squash, cut into bite-sized pieces
1/2 cup roasted, salted peanuts
1/3 cup full fat coconut milk
// In a medium bowl, combine the chicken, ponzu sauce, sesame oil, chili garlic sauce, ginger, scallions, and salt, and pepper. Let this marinate while you prep the next ingredients.
Chop the red bell pepper and yellow squash. Set a wok or medium frypan over medium-high heat. When it’s hot, tumble in the chicken mixture and cook until opaque, stirring often, about 5 minutes. Add the bell pepper, squash, and peanuts; cook for another 2 minutes or until brightly colored. Pour in the coconut milk and stir. Let this bubble for a couple more minutes. Taste sauce for seasonings, adding more s + p and/or chili garlic sauce for spiciness. Serve chicken stir-fry as is, alone, or with brown rice.
Some more tasty, quick weekday meals: