Staying at home means avoiding the nail salon, and as someone who always smudges regular nail polish (seriously, how is it possible that they can still be ready to smear by the time I go to bed?), I have a newfound appreciation for the variety of modern manicure solutions available. I previously reviewed Ohora's at-home gel strips , which are a great option for hassle-free designs. Another option that I really like, even though I am far from a pro, is dip powder. Dip powder is essentially an acrylic powder that contains pigments or glitters. You purchase a set of liquids that can be used with the powders of your choice for a quick and clean manicure that requires very little dry time. Dip powder is easily accessible, and if you're new to dip nails in general, I'd suggest a reasonably priced option for practice. I started with the Lavender Violets brand on Amazon, which comes with a set of powders + all the liquids you need for a beginner. I did find that the l...
I love sheet pan recipes. Sure, you could spend 30 minutes standing and sautéeing, but why do that when you can throw everything on a sheet pan (or two), spend those 30 minutes scrolling through Instagram, and then come back to a finished meal?
I initially made this for dinner, but you know how the old saying goes: tonight's leftovers are tomorrow's meal prep! People say that. Honest.
So let me get straight to the recipe-- but first, in the interest of full disclosure, this is pretty close to a sheet pan meal BUT, I had a lot of chicken once it was cut, so I used two sheet pans, plus I needed to boil the rice. If you have rice already made, you're all set, but otherwise, toss that pot of water on the stove and then we can move to the sheet pan portion.
I initially made this for dinner, but you know how the old saying goes: tonight's leftovers are tomorrow's meal prep! People say that. Honest.
So let me get straight to the recipe-- but first, in the interest of full disclosure, this is pretty close to a sheet pan meal BUT, I had a lot of chicken once it was cut, so I used two sheet pans, plus I needed to boil the rice. If you have rice already made, you're all set, but otherwise, toss that pot of water on the stove and then we can move to the sheet pan portion.
Sweet and Spicy Sheet Pan Stir Fry
Ingredients:
- 2 lbs of frozen stir fry veggies
- 2 lbs of chicken breast, sliced
- olive oil
- soy sauce
- basmati rice, cooked
- salt and pepper
Sauce (similar to a "bang bang" sauce):
- 1/2 cup of mayo
- 2 tbsp sriracha
- 2 tbsp sweet chili sauce
- 1/2 tbsp of vinegar (I used red wine vinegar, as I had it on hand)
Instructions:
- Preheat oven to 425 degrees.
- Grease a sheet pan, and lay your chicken and veggies in a single layer.
- Drizzle with olive oil, and mix veggies gently to coat. Sprinkle chicken with salt and pepper.
- Drizzle veggies with soy sauce.
- Bake for 30-40 minutes until veggies are roasted and chicken is thoroughly cooked.
- Optional: you may top the veggies with additional soy sauce if needed for flavor.
- In a small bowl, mix the mayo, sriracha, sweet chili sauce, and vinegar to make the sauce.
- Layer your cooked rice, veggies, and chicken in a bowl. Top with the sauce.
If you're feeling fancy, you can pour the sauce into a zip lock bag, and drizzle it on top of your bowl by snipping a small corner from the bottom. This is a quick, delicious and light dinner, that is super filling and makes excellent leftovers-- perfect for easy meal prep!
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