Day 4: Asian Chicken Stir Fry

Sooo... I had to switch up my pre-planned menu tonight.  For as organized and prepared as I was, I completely forgot to take my brother's birthday into account.  He requested that I make a stir fry with teriyaki chicken.  So, I obliged.  However, I made my own chicken a little differently.  But other than that we all ate the same thing and it was delicious!

Today's Menu:
Breakfast:  Veggie Omelet with leftover Turkey Bacon
Snack 1: Apple
Lunch: Spinach Salad with 2 hard boiled eggs
Snack 2: Carrots and Broccoli
Dinner: Below...

Asian Chicken Stir Fry (Advocare Cleanse or Max Phase Friendly)

Chicken:
Marinade in a ziplock bag with 2 Tablespoons of Liquid Amino Soy Sauce.  I only had one piece of chicken... I would recommend using 2 T per piece of chicken, or just until it is sufficiently covered for marinading.  Let marinade for at least 20 minutes.

Vegetables:
1 clove garlic, minced
1 green pepper, sliced
1 red pepper, sliced
4 zucchinis, chopped
2 bunches broccoli, cut into bite size pieces
1 large onion, sliced
Liquid Aminos Soy Sauce
1/2 t Ground Ginger
I also just happened to have 1/2 a bag of frozen peas and carrots that I threw in for extra color :P

In a large pot/wok spray with No fat/No calorie cooking spray.  On Medium-High heat sautee garlic and peppers for about 5 minutes or until tender.  Add zucchini and onion, cook for another 5 minutes adding just enough soy sauce to lightly coat the veggies so that they don't burn in the pan.  Add remaining veggies, cook for another 5 minutes.  Reduce heat to low.

Once veggies are started, put chicken on grill or sautee in a pan until white in the middle.

I also grilled some pineapple to add some sweetness.

Serve with brown rice!