Stephanie Brookshier, RD

Health is having the energy to exercise and play with your kids, the mental clarity to excel at your job, and the focus to get what you want out of life. Most people don't know what it's like to truly feel well.  It's more than just the absence of disease.  Good nutrition and physical activity are the core to truly feeling well. Whether you're helping employees reach their goals or setting your own, Stephanie can help you find better nutrition as the first step towards a better life.

Honey Siracha Stir Fry

This sweet and spicy dish is great if you're craving yourself some takeout.  When I made it tonight the response I got was, "I like this even better than the Pad Thai takeout we get!"  And that's saying something, because there's a Pad Thai request practically weekly in this house.

The recipe only took about 15 minutes since I cooked the chicken in the crock pot earlier in the day- totally recommend this cooking method for most meat dishes!  Even very low fat cuts always turn out so tender you can shred them with a fork.

Ingredients:

8 oz chicken breast

2 cups brussels sprouts, shredded

1 large carrot, shredded

1/2 tablespoon canola oil

2 cloves garlic, minced

2 tsp grated ginger root

Sauce ingredients:

2 Tablespoons cup honey

1 Tablespoon water

1/2 Tablespoon red wine vinegar

1/2 tablespoon siracha

1/2 tsp salt

1/2 tablespoon cornstarch

Toppings:

2 tablespoons cilantro or parsley

2 tablespoons cashews

 

*Recipe adapted from Healthy Seasonal Recipes

Oh yes, I added the extra siracha.  The honey mellowed the spice more than I thought it would.

Oh yes, I added the extra siracha.  The honey mellowed the spice more than I thought it would.

Directions:

Place chicken in a crock pot with salt and pepper. Add water until it reaches the top of the chicken.  Slow cook on high for 3-4 hours or low for 7-8 hours.

When the chicken is fully cooked remove it from the pot and shred it using two forks. Create the sauce by mixing honey, water, vinegar, siracha, and salt in a small bowl and set aside. Shred Brussels sprouts and carrot in a food processor.

Mince garlic and let sit 5 minutes. Add garlic, ginger, and canola oil to a medium sized pan and cook over medium heat until aromatic, 2-3 minutes. Add Brussels sprouts and 2 tablespoons of the sauce mixture. Cook until Brussels sprouts are tender, about 5 minutes.

Add cornstarch to sauce mixture. Remove Brussels sprouts from the heat and plate. Add sauce and chicken to the pan on medium heat and stir 1-2 minutes or until sauce thickens.

Top Brussels sprouts with chicken, cashews, and cilantro.