This meal was a BIG HIT at our house! Savory and delicious on a cold, cold night. There is nothing better than getting a meal all ready to go. I generally make my dinners in the late afternoon and put them back on the stove to reheat right as we are ready for dinner.
I’ve found that this makes my evenings so much more stress free. If I can knock out dinner at 3:00 or 4:00 p.m. we can take off and play before returning home to eat.
In the winter this becomes more important as we participate in Youth Ski League, and the light continues to lessen every day.
Regardless of how or when you like to prep for dinner, I absolutely LOVE the way that The Six O’Clock Scramble gives you a specific list of tasks you can do ahead of time to prep your meal!
That way weather I have to turn dinner out at 8:00 a.m. (which has totally happened) or whether I step into the kitchen at 6:30 p.m. and want to have dinner on the table by 7 I am set to go.
The Scramble has literally taken the headache out of dinner time. From grocery shopping, to preping, to the actual making of the meal. If you have enjoyed some of the recipes I’ve posted here, I encourage you to head over to their site and sign up for a trial of their service. I cannot sing the praises of this meal planning service, or the good it has done our family, enough!!!
Hope your Thursday is superb!
2 Tbsp. canola or vegetable oil
2 Tbsp. minced garlic, (10 – 12 cloves)
1 large red onion, quartered top-to-bottom and cut into strips
1 red bell pepper, cut into thin strips, about 1-inch long
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
5 – 7 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed), to taste
1 Tbsp. brown sugar
1 1/2 – 2 cups fresh basil leaves, coarsely chopped
In a large nonstick skillet or wok over medium-high heat, heat the oil. Add the garlic, onions and peppers, and sauté them for 2 minutes. Add the chicken and stir-fry it until it starts to brown on all sides, but is not cooked through; 3 – 5 minutes.
In a small bowl, combine the soy sauce and sugar, and add that to the pan. Continue to cook the chicken, uncovered, tossing it occasionally, until the chicken is just cooked through, 2 – 3 more minutes.
At this point you can cool and refrigerate the chicken for up to 3 days, or freeze it for up to 3 months. Add the basil just before serving it.
Add the basil, toss it well, and serve it, or cover it until you are ready to serve.
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.