Hey-hey, my foodies! It’s time to talk about tasty stuff on this Tasty Tuesday 🙂

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This week, in light of my latest challenge which is Whole30, I am posting a Whole30-friendly recipe again.

This curried chicken and vegetables are super quick and easy to make – ideal option for a quick week night dinner for the whole family, and a great way to use those veggies in your fridge/garden.

CURRIED CHICKEN AND VEGETABLES

To serve 2, you will need:

• 1 chicken breast, cut into pieces – the size of your choice. I like mine chunky.
• 1 bell pepper of any color, cut in chunks
• 2-3 Bok Choy leaves, cut in chunks
• 1 small zucchini, cut in chunks
• 4-6 bella mushrooms, halved
• 1/2 yellow or red onion, cut in chunks
• 1 tbs yellow curry powder
• Salt and white pepper to taste
• Oil of choice (I used olive oil)

Instructions:

Prep the chicken – cut, add curry, salt and pepper, mix until the chicken pieces are coated in spices and set aside for as long as you can – the longer the better.

Cut up all the veggies.

Heat up the oil in your wok (or pan if you don’t have a wok) until light white smoke just starts coming from it. It is very important to heat the oil and the wok/pan properly.

Once that is done, things are gonna start happening pretty quickly, so make sure you have all the ingredients handy.

Add chicken to the wok and stir constantly for 2-3 minutes until it is almost cooked through.

Remove chicken from wok.

Start adding vegetables – one at a time starting with the ones that take the longest to cook.

Stir constantly.

Add some white pepper and salt when the veggies are almost done and stir.

Return chicken to the wok (just to heat it up), turn the heat down to low and stir everything together for another minute or two (depending on how well the veggies are cooked at that point).

You don’t want to overcook the vegetables, the need to be a little crunchy.

Serve hot and enjoy!

And once again – how easy was that? This dinner takes 20 minutes to throw together. You’re welcome, busy working people 🙂

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