And I constantly struggle with balancing what tastes good with what's easy with what's good for me.
It's quite an act, that balance.
Anyway, one of the things I've slowly learning at the ripe old age of 38 is that good, fresh foods, simply prepared, trump complicated, labor intensive, fancy-pants stuff any day.
So, with that, I give you Chicken Not Really Stir Fry.
WHAT YOU NEED:
2 tablespoons olive oil
2 chicken breasts, thinly sliced
1 yellow or white onion, thinly sliced
1 green pepper, thinly sliced
1 cucumber. Leave the skin on and cut the middle part with all the seeds out and save it for your next salad or something, then thinly slice the remaining part. Think matchstick size and shape, or slightly larger.
2 tomatoes, diced
salt and pepper
WHAT YOU DO:
In a large skillet, like really large if you have it, or a wok is also great for this, heat the olive oil over medium heat, then saute the chicken until it's no longer pink. Don't forget to add salt and pepper to your chicken as it cooks. Now add in the veggies, some more salt and pepper, and pop a lid over it for 10-15 minutes or so, stirring occasionally.
That's it. Really. That's all.
I serve it over white rice, and it's a whole meal that's easy, good and pretty healthy.
I know it sounds terribly bland, but for some reason - I suspect sorcery - it's really not. The acid in the tomatoes makes the chicken and other vegetables really tender, and the cucumber add just a little something extra to make it divine.
I just made dinner for you.