Sweet Chili Chicken and Stir Fried Veggies

Happy Thursday, ya’ll! Can I get a WHOOT WHOOT that tomorrow is FRIDAY!!!!! This week has been super busy and pretty long. It is funny how the days go by fast but the week seems to drag on. So the Hubby and I have a date night tomorrow, so I am thinking sushi. I love everything sushi, but my favorites are crunchy shrimp roll, eel roll, California Roll, and veggie and seafood tempura. YUM!

Tonight was the Mock Cheer-off for our local cluster (NG Bulldogs!) of cheerleaders. Each squad is based on grade levels. We have a first grader and third grader. Both squads cheered with all their heart and were so stinking cute! Next weekend is the real thing where they cheer against other clusters in the county. Last year, B got 2nd place for her squad. In the end, it is not about the trophy, but for loving a sport and giving your heart and soul to something you love to do so much! But winning is nice, so send them your well wishes, prayers, good thoughts, etc!!! After Cheer-Off, practices calm down and everything is chill and about just rooting on the boys (who are also doing pretty awesome this season).

After we left practice tonight, we decided to join the rest of the cluster at the Applebee’s because it was less than 3 minutes from the cheer place we were all at. They had a 2 for $25 deal; I got steak and the hubby got ribs. It also came with spinach artichoke dip. It was all good.

Looking to last night, I made the following. It was super yummy. I was so busy from practice, homework, reading, laundry, and surfing the web/watching TV, that I did not post it.

Sweet Chili Chicken and Stir Fried Veggies

Ingredients

2 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 red pepper sliced
1 onion, sliced
2 yellow squash and 2 zucchini, sliced
1/2 bottle of sweet chili sauce
2 tablespoons sesame oil
1 tablespoon hoisin

Directions

Marinate the chicken in the sweet chili sauce for at least 30 min. and up to 2 hours. Cook on med-high heat in a large skillet or wok until cooked through, about 12 minutes.

In a wok, cook all the veggies down in the sesame oil and hoisin, about 12 minutes.

Serve with warm pita, Naan, rice, or noodles. I separated them to see if the girls would eat the chicken. They tried it, but they were not fans. It was a tad spicy, so I didn’t push it. They ate a few veggies, a bite of chicken, 1/2 piece of warm pita, and some leftover mac and cheese.

Hubby and I made pita sandwiches out of them. Delish! 005

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