Lean Chicken and Sweet Pepper Stir Fry

Besides focusing on my store Etsy store (we will talk about that in a few days). I really want to change directions with the food recipes I post on the blog; although I believe moderation is the key to any diet. I would rather eat four low fat cookies then one regular chocolate chip cookie any day.  When I first started posting recipes the majority of them were not healthy. I believed since it’s all you ever see on pintrest I would get more readers that way, but honestly those recipes really didn’t make me happy. I am really into eating healthy and keeping active as much as I can, and that’s what I want to my blog to be about. Lean, low-fat and healthy eating. Low fat and fat foods are not always bad for you, they can be good for you as well. You may see a country boy recipe (every now and then) that looks like biscuits and gravy. Just thank Josh! We made a deal that he can indulge on high calorie treats twice a month, and biscuits and gravy is his favorite (I guess it’s a country thing).

I feel like I am the only one, I know not into eating raw sweet peppers. They just taste bland, and let’s not even get me started on the green ones they taste even worse. In my kitchen you will rarely find a green bell pepper, they may be cheaper but I am not a fan of them.

Lean Chicken and Sweet Pepper Stir Fry Recipe:
1 pound of skinless, boneless chicken breast (cut into strips)
2 medium yellow bell peppers (cut into strips)
2 medium red bell peppers (cut into strips)
1 medium onion (diced)
2 tsps. corn starch
½ cup low sodium chicken broth (sub for water)
1 ½ tbsps. low sodium soy sauce
1 ½ tbsps. sweet chili sauce
1 tbsp. vegetable oil
½ tsp. salt
½ tsp. pepper
Recipe Directions: In a small bowl, dissolve cornstarch in chicken broth; add soy and sweet chili sauce and set aside. On medium  to high heat, heat up a large nonstick skillet until hot. Add oil and sauté onions until translucent; add chicken strips and stir-fry, separating the strips, about 3-4 minutes. Add yellow and red peppers, salt, pepper and cook over heat. Tossing constantly until the chicken is white throughout and sweet peppers are tender, about 2-5 minutes. Stir sauce to pan and cook until sauce thickens, 1-2 minutes. Let cool and serve.