Chicken Stir Fry with Mint, Cilantro, and Garlic

Perfect Flavorful and Healthy Dinner Recipe

There are a handful of recipes that I make every week and never get sick of. This stir fry is at the top of the list.

You’ll notice a trend in my eating habits. I eat crap ton of veggies and a crap ton of rice. Plants are the best. If you don’t like plants, you should probably move along.

In all seriousness, this recipe is flavorful and healthy. I have a huge appetite, so I always make sure that I can eat a ridiculous portion of whatever I cook without fearing for my health.

Ingredients for Chicken Stir Fry

Chicken Stir Fry with Mint, Cilantro, and Garlic
Servings: 4

General Ingredients 
1 1/2 medium white or red onion (I use half of one, whole of the other)
2 cups broccoli florets
1 1/2 cups chopped white mushrooms
2 chicken breasts
1 cup white rice

4 cloves pressed or diced garlic
3 tbsp brown sugar
1/4 cup soy sauce
2 tbsp Sriracha 
1 tsp sesame oil

Handful fresh mint
Handful fresh cilantro
Couple tablespoons sesame seeds
Dried red pepper flakes

1. Start cooking rice. I use a rice cooker, because they are awesome. It takes about 30 minutes and it's done by the time everything else is. I also cook the whole chicken breasts on their own ahead of time so I don't have to clean raw meat off my cutting board. Yes. I'm lazy and have a fear of raw meat. For the sake of doing things exactly like me, cook breasts on medium heat with a smidgen of oil, salt, and pepper.
2. Cut your broccoli, mushrooms, and onions into convenient bite size pieces. Set aside. 
3. Combine pressed garlic (Get a garlic press. Best thing ever.), brown sugar, soy sauce, Sriracha, and sesame oil. Set aside. 
4. Chop cilantro and mint, set aside. Seriously, you need both of these and you need them fresh. Trust me. 
5. Heat your pan or wok on high heat. Also, get a wok and season it properly. I'll never go back to cooking stir fry any other way.
6. Add a bit of oil to the pan. Toss broccoli, mushrooms, and onions in. Cook on medium-high heat for a few minutes. Toss and make sure nothing burns. 
7. Move veggies around to the sides of the pan to create a 'well' in the middle. Pour sauce mixture in and let bubble for another couple minutes. 
8. Toss cooked, cubed chicken in the pan. Stir it all together so everything is coated in the sauce. 
9. Turn off heat. Plate up. My preferred order of ingredients is: rice, stir fry, mint and cilantro, sesame seeds, and a couple shakes of red pepper flakes for extra heat. 


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Saucy Pulled Chicken Tacos with Pickled Onions and Peppers

A Perfect Healthy and Flavorful Dinner Recipe

Prepare your Belly!

Saucy Pulled Chicken Tacos

One night, I had no idea what to cook for dinner. I was approaching ‘hanger’ and had absolutely no ambition to make anything. So, I turned off my brain, started throwing stuff together, and BAM! The most delicious recipe I have come up with in a long time happened.

The addition of pickled onions and peppers happened during round two of this recipe and it is pure perfection.

Moral of the story, hanger=a delightful creative opportunity. Sometimes…

Saucy Pulled Chicken Tacos with Pickled Onions and Peppers
Servings: 5-ish (About 20 tacos depending on the amount of meat put on each)
Calories: ..............just a few. 
- 1 medium white onion 
- 3 cloves garlic
- 1/4 cup brown sugar
- 1 15 oz can of fire roasted tomatoes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt 
- 3 tbsp cumin
- 1 tbsp oregano
- 2 tbsp chili powder
- 1/2 tsp cinnamon
- 2 large chicken breasts (boiled and shredded)
- small white corn tortillas
- queso fresco
- fresh cilantro
- pickled veggies (Follow the link for recipe. Make six hours ahead.)
- Cholula (it really pulls it all together.)

1. Dice onion and garlic. Saute in a sauce pan on medium heat. Salt. Let onions soften a little. 
2. Add brown sugar and cook a few more minutes on medium heat, until sugar bubbles a bit. 
3. Add fire roasted tomatoes. Stir, then add all dry seasonings. With an immersion blender or food processor, blend sauce until smooth.  
4. Return to sauce pan. Cover, reduce to a simmer for 20 minutes, stir occasionally.
5. Add shredded chicken. 
6. Taste. Add more salt and spice if needed. Keep covered on low heat until time to serve. 

6. Coarsely chop cilantro and pickled veggies. Then crumble the queso fresco. 
7. Warm tortillas. I use a panini grill to toast each tortilla, but you can also use a pan over medium heat or toast them in the oven.
8. Construct your tacos! The order goes: tortilla, saucy meat, queso fresco, cilantro, pickled veggies and Cholula. 


Visit the Edible Masterpieces page to see more recipes.

Saucy Pulled Chicken Tacos Oh, they are so good.