Monthly Archives: January 2020

Work Lunches Breakfast and Snacks for Jan 7th thru 10th

Hi guys, this is now up on my channel for this week’s lunches, breakfast and snacks.  This wasn’t a full week due to me being ill on Monday and I didn’t go to work but you do have the rest of the week.

I try to give ideas of what to bring to work especially for those of us who eat at our desk. These are easy and what we have on hand most of the time.  I hope you enjoy and let me know if you have ideas for lunches that I can try.



Chicken Vegetables Stir-Fry

Hi guys this recipe is new and a recipe where I am trying to incorporate more vegetables in my family life.  This is very easy recipe to make and you can use any vegetables that your family would like.
The sauce for this is something I played around with until I found the exact flavor I wanted.  The combination of the vegetables chicken and sauce are wonderful.
I do have a video on this dish and soon will have a video on the sauce so stay tuned.
I hope you give this recipe a try.




1 to 2 chicken breast (cut into pieces)
1 cup of bean sprouts (can or fresh)
1 cup snow peas or pea pods
1/2 cup of mushroom (can or fresh)
1 red or yellow pepper chopped
1/2 cup of carrots (julienned)
1 tsp garlic powder
1 tsp onion powder

3/4 cup soy sauce
3/4 cup chicken stock
1 1/2 tbsp corn starch
1 1/2 tsp rice vinegar
1 1/2 tbsp ginger (dry)
3 cloves of garlic (minced)
1 1/2 tbsp agave
1 1/2 tbsp oyster sauce
1 tbsp sesame seed oil

Season the chicken with the garlic and onion powder and set aside.
Now make the sauce adding in the ingredients one at a time saving the cornstarch for last.  Mix well and set aside.
Using a wok or pan that can handle heat put the heat on medium high and add about 1 tablespoon of oil.  Once the oil is hot add in the red peppers, carrots and pea pods.  Let these vegetables cook for 3 minutes or so until they start to get tender.   Then add in the rest of the vegetables and cook for another 3 minutes.  Once done remove from wok and set aside.
Add another tablespoon of oil to pan then add in chicken and cook on medium high heat until no longer pink.
Add the vegetables back into pan with chicken and give it a good stir.  Then add in the sauce a little at a time coating everything to your liking.

Then serve over jasmine rice.

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