Garlicky Chicken-Scallion Stir-Fry

As some of you may know, yesterday was my birthday! The weather was beautiful and I had a relaxing day hanging out with family and friends. But now it's back to real life, where saying "It's my birthday" won't get me any more perks.

I made this stir-fry one night when the boyfriend was out and I was home alone. It's a WeightWatchers recipe and I had been eyeing it for quite some time. I decided that it was the perfect time to finally make it.

This recipe comes from the One Pot Cookbook that I have, which is normally a good thing, except that the pots and pans that I have in the apartment are at a subpar level. See, right now, we're living in a summer sublet (since we're moving to Kingston in the fall). The apartment was fully furnished, but the utensils and dishes look like a normal university student's cornucopia of mix and match plates and cutlery. Bits and pieces of multiple kitchen sets all put together in the hopes of creating some semblance of a full kitchen set. It's not a pretty sight.

The only skillet that I have is fairly small, along with one other teensy one that it maybe big enough to fry one egg in the bottom. So as I was adding ingredients to the "one pot" I realized I would need to divide it as best I could between the two mini pans that I had. Needless to say, it was quite a challenge.

Despite the difficulties in the kitchen, this stir-fry was quite tasty and I would definitely recommend it!

Last Month: Pesto Pizza with Chicken and Mushrooms

Garlicky Chicken-Scallion Stir-Fry
Cook Time: 15mins     Yields 4 servings       (WW: 7pts per serving)

Ingredients:
1/2 cup reduced sodium chicken broth
1 Tbsp soy sauce
2 tsps cornstarch
3 tsps canola oil
1 pound skinless boneless chicken breasts, cut into thin slices
1 green bell pepper, cut into thin strips (I omitted this)
6 ounces mushrooms, thickly sliced
2 large carrots, thinly sliced
1/4 pound snow peas, trimmed
6 scallions, chopped
4 large garlic cloves, thinly sliced or minced
2 cups brown rice, cooked and still hot

Directions:
1) Whisk together broth, soy sauce, and cornstarch until smooth. Set aside.
2) In a wok or a large skillet over medium-high heat, add 1 teaspoon of oil and swirl to coat the bottom of the pan. Add half the chicken and cook until lightly brown and cooked through, about 4 minutes. Transfer to a plate. Add another teaspoon of oil and cook the second half of the chicken for another 4 minutes, then add it to the plate of cooked chicken.
3) Add remaining oil to the pan. Add pepper, mushrooms, and carrots. Stir-fry until vegetables are crisp, about 3 minutes. Add the snow peas, scallions, and garlic and stir-fry for another minute or so.
4) Re-whisk the broth mixture. Return the chicken to the pan along with the broth mixture and stir-fry until the mixture begins to bubble and thicken. Serve over rice.

(Recipe adapted from One Pot Cookbook)