kick start stir fry

We spent last weekend at the lake which was wonderful! Sunny, perfect water temperature and a plethora of cold beer — who can complain? Since we arrived in the late afternoon we took advantage of the long summer days and stayed out until after 7. My cute mom packed a happy hour snack tray of artisan cheeses, grapes and crackers. I couldn't have imagined a more perfect Saturday evening.

After we got home Sunday I was wiped out and in need of some serious R&R. It's amazing that doing nothing can make you so tired. I wanted to cook a dinner that would kick start my week on a good note and Asian food sounded delish!

I told you I was on an Asian kick, right? It's just so good and so easy to make! I also love it because it's a great way to squeeze in a week's worth of veggies onto one plate, well, almost.

This dish is simple to prepare, quick and so tasty — no one will even realize how healthy it is! I love how colorful and appetizing this plate looks. And I wish you could smell that ginger, mmmm! Now, go find your chopsticks and dig in.

Chicken, Shrimp and Veggie Stir Fry, serves 2

• 3 tsp canola oil, divided
• 1 chicken breast, cubed
• 8 shrimp, tails removed
• 3 scallions
• 1 head of broccoli
• 1/2 cup chopped carrots
• 3/4 cup snow peas
• 1/3 of a red bell pepper, julienned
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp chopped fresh basil
• 1/2 cup brown rice
• lime wedges

Stir Fry Sauce

• 2 Tbsp low sodium soy sauce
• 2 Tbsp hoisin 
• 1 tsp sesame oil
• 1/2 tsp Sriracha chile paste
• 2 cloves garlic, minced
• 1 tsp grated ginger, fresh
• 1 tsp mirin
• 3 pinches of cornstarch (to help with thickening)

Cook your brown rice according to the directions. Mine took 45 minutes to cook, so start this early. In a small bowl, whisk together all the ingredients in the stir fry sauce and set aside.

About 5 minutes before rice is finished start cooking.  In a large skillet heat canola oil over medium high heat. Cook chicken and shrimp until cooked through. Shrimp won't need as long. Remove from pan and set aside. Add another teaspoon of canola oil and add veggies through bell pepper. Stir fry for 5-8 minutes until veggies are tender crisp. Add chicken and shrimp back pan and pour in stir fry sauce. Toss to coat everything and heat through. Let sauce reduce for a minute or two. Add basil and cilantro and serve on top of brown rice with a lime wedge — adds a bright fresh zing to the dish! Enjoy!