When you are planning your weekly meals, be sure to include climate-friendly meatless, chicken and fish dishes.  Transition Kamloops has lots of meal planning tips and recipes for you at transitionkamloops.net/climate-action.

Chicken is so versatile. It can star on its own, roasted, baked, or barbecued, or cooked chicken can be added to salads, soups, curries, stir fries, and pizzas. It can also substitute successfully for ground beef in your recipes.  Here’s a delicious Asian fusion recipe: 

MAJOR GREY’S CHICKEN STIR-FRY

4-6 servings
Serve on a bed of couscous (directions follow recipe)

• 3/4 lb (350 g) boneless chicken breasts, skinned and cut into thin strips
• 1/4 c. soy sauce
• 2         medium onions
• 3         medium red or yellow bell peppers
• 3 Tbsp oil
• 1/4 c. mango chutney
• salt and pepper

Put chicken and soy sauce in small bowl.  Stir to coat well.  Set aside.

Slice onions and peppers

In wok or large heavy fry pan, heat 1 Tbsp oil over medium-high heat.  Add onions and stir-fry for 3-4 minutes or until golden.  Remove from fry pan and set aside.

Add 1 Tbsp oil to fry pan.  Add peppers and stir-fry for about 3 minutes until tender-crisp.  Remove and set aside.

Add 1 Tbsp oil to fry pan.  Using slotted spoon, remove chicken from soy sauce. Reserve soy sauce.  Add chicken to fry pan and stir-fry for 2 minutes or until no longer pink inside.

Add cooked onions and peppers.  Add chutney and remaining soy sauce. Simmer for 2 minutes, stirring frequently.  Add salt and pepper to taste.  Serve over couscous.

 To prepare couscous: In a medium pot, boil 1 c. water with 1 envelope of chicken bouillon powder.  Remove from heat and stir in 1 c. couscous.  Cover and let stand 5 min.  Fluff with a fork and serve with Major Grey’s Chicken Stir-Fry on top.

 Anne Neave is a member of Transition Kamloops and the Kamloops Climate Action team.