Chicken Stir fry Indian Style

I love making stir fries which are quick and easy and have some meet and a ton of vegetables in it. When I started searching for the recipes all I could find are Chinese...ofcourse Stir Fry is all Chinese I know (roll eyes)

   but but but...I like stir fry and I do not always want to eat Chinese.

So I made my own...Chicken stir fry with Indian spices and boy oh boy it was yummy

Chicken Stir fry Indian Style

Chicken Stir Fry with Indian spices

Ingredients:

1. 1 lb chicken cut into 1 inch cubes but only 1/4 inch thick.
2. 1 tablespoon each of coriander powder, 
3. 1 teaspoon cumin powder
4. 1/2 teaspoon salt + more to taste
5. 1/2 teaspoon chilli powder
6. 1 teaspoon dried mango powder (optional) (substitute fresh squeezed lemon juice)
7. 2 tablespoons oil
8. 1 teaspoon ginger garlic paste
9. Your choice of vegetables (I used mushrooms cut into thick slices, onions, bell pepper) (Can also include Zucchini and Squash

Marinate the chicken with salt, chilli powder and ginger garlic paste and lemon juice for 30 mins.

In a pan heat 1/2 the oil and add the mushroom and fry on high for 5 minutes. Add the rest of the vegetables and fry for 5-10 minutes. Drain.

Add the rest of the oil to the pan and add the chicken and fry for 10 minutes until its cooked through. Add the vegetables back and add the spices and add salt according to taste.

Garnish with hand full of cilantro and enjoy with white or brown rice

Chicken quinoa fried rice

I have been making Chicken Quinoa Rice for a long time and it is awesome and pretty simple to make. Today I made a Chicken quinoa fried rice, which is super awesome too

Chicken Quinoa fried rice 

Chicken quinoa fried rice

Ingredients:

1. 1 cups quinoa and 1/2 cup rice (optional) cooked according to directions and cooled 
2. your favorite vegetables cut into small cubes (my mix of vegetables is carrots, cabbage,onions, yellow squash and green bell pepper) (purple cabbage would look awesome)
3. 2 tablespoons sesame seed oil or canola oil
4. 2 tablespoons low sodium soya sauce
5. 1 teaspoon white vinegar
6. 1 teaspoon finely chopped ginger
7. 2 cups shredded chicken

In a pan heat the oil and cook the vegetables until tender. Add garlic and stir for a minute. Add chicken and 1 tablespoon soya sauce and mix well. Add the cooked rice and quinoa and the remaining soya sauce and vinegar and stir to combine. Cook on high for 5 minutes. Garnish with cilantro and serve with black beans or as is