Sister Chicken Stir-fry

Earlier today, I posted this chicken that my big sis, Sandy used to cook for me all of the time when we were teenagers. It's comforting, flavorful and colorful. Best of all, it's made with very little oil. Here's how to make it.

Sister Chicken Stir-fry (4 servings) (14 grams of protein, 7.5 grams of fat)

1 pound of boneless, skiness chicken thighs, cut into small chunks

2 cloves of garlic, minced

2 tomatoes, diced

1 serrano chile, small dice

1/4 cup of cilantro, roughly chopped

2 teaspoons of canola oil

Marinade for the chicken

1 tablespoon of good quality fish sauce

1 tablespoon of sugar

Pinch of salt

In a bowl, stir together the fish sauce and sugar until the sugar dissolves. Add in the chunks of chicken to the bowl and toss to coat. Allow all ingredients to marinate for 10 minutes.

In a non-stick pan over medium high heat, add 2 teaspoons of canola oil. When the oil begins to ripple, add in the marinaded chicken. Leave the chicken alone so it can brown. When the chicken isn't sticking to the pan in about a minute or two, (which is an indicator that it's ready to be stirred), stir the chicken and add in the garlic, tomatoes and serrano chiles. Lower the heat to medium and continue to stir until the chicken becomes opaque and the tomato has cooked down and created a sauce. At the very last moment, toss in the cilantro.

Serve with rice or quinoa (for more protein and fiber). I hope you guys enjoyed this recipe. I've been loving it for years, thanks to my sis!