When we’re hangry, it’s all about getting food fast. But I don’t mean fast-food, because that’s not healthy and it’s horrible for your body. It would be fantastic if we had all the time in the world to make the most nutritious meal every time we sit down to the table, but sometimes we just don’t. And sometimes, we’re just too hangry to make it happen. However, this blog is all about getting healthy food together in a short amount of time because lord knows, when you’re hangry, you just cannot wait. BUT, you also don’t want to be making bad food choices that involve grease stained paper bags and meals you can super-size. So, read on my hangry friends, for a pretty nutritious and delicious meal that I made in a very short amount of time. STIR FRY!!!

Okay, so I know that rice you boil in a bag isn’t the most nutritious thing in the world for you. But, like I mentioned earlier, in a pinch, when the hanger haunts you, and the choices are either waiting 1 hour for brown rice to cook or 10 minutes for Uncle Ben’s boil in a bag to get crackin’, you’re gonna have to choose Uncle Ben’s and let it go. So, that’s what I started with for this meal.

I made the wise decision to purchase the pre-cut stir-fry veggies at the grocery store so that I wouldn’t have to waste precious hangry time to cut them myself. And honestly, the price of the pre-cut veggies isn’t that much more than the veggies that you have to cut yourself, especially if you regularly buy organic vegetables. When you don’t have a lot of time, it’s just the best. It doesn’t get much better than fresh veggies all cut up for you when all you have to do is throw them a pan with a bit of olive oil and you’re 18 steps closer to hanger freedom. So, I cooked my veggies separately, chopped up some chicken breast and threw that in another pan to cook. Then added two tablespoons of Kikkmon Stir-Fry Sauce:(only 40 calories, 0 grams of fat and 6 grams of sugar) into the mix of veggies and chicken and it looked like this (you can see that rice boiling in the bag as well):

When the rice was all done boiling, I took a half-cup of that, leaving me with a bunch more rice for leftovers the next day (price conscious as well!). I made this meal two days in a row, and even though I’m not usually a left-over kind of gal, it was so delish, I was happy to left-over it up.

Here is a blurry picture of the food I ate that I didn’t have the desire to “present” as perhaps a chef would because A) My culinary skills are the farthest from the chef title possible and B) I was too hangry. Snarfing took precedence over presentation.

Enjoy and un-hanger yourself with this easy stir-fry!