One of the most rewarding parts of blogging over the past year has been the wonderful friendships I’ve made. I’ve met so many talented, inspiring people through our blogs that it feels like a small, supportive community. A highlight was meeting Claire for a “blate” (a blog date) — those moments are priceless. Recently I connected with another blogger I’m excited to introduce to you all.
Lauryn from The Skinny Confidential is not only stylish and confident, she’s also an inspiring example of how healthy living can be fun and accessible. Her approach to fitness and food makes working out and eating well feel lively and doable. We discovered we have a lot in common and decided to swap recipes — each of us would choose a recipe from the other’s site to remake and share. It was a great way to combine two blogs’ strengths and try something new.
I chose Lauryn’s Chinese Chicken Stir Fry. What immediately intrigued me was the bright pairing of light soy sauce with lemon juice — a tangy, savory combination I hadn’t tried before but will definitely use again. The recipe is lean and vegetable-forward: each serving is roughly 167 calories with only 4 grams of fat, making it ideal for a light lunch or a healthy weeknight dinner. We wrapped the stir fry in tortillas and turned it into healthy fajitas, which was an easy and satisfying choice. My boyfriend and I enjoyed a perfect lunch and still had enough leftovers for work the next day.
This stir fry is full of protein, low in fat, and loaded with fresh vegetables. It pairs beautifully with a simple side salad or a bed of rice for a more filling meal. Because it’s quick to prepare and uses common pantry staples, it’s likely to become my go-to for busy evenings. I highly recommend giving it a try — it’s simple, flavorful, and genuinely healthy.
Lauryn chose to make my Iced Pumpkin Cookies from my blog, which felt like the perfect swap—seasonal, sweet, and fun. If you enjoy new, easy recipes and healthy meal ideas, Lauryn’s site is full of inspiration for workouts and simple, delicious dishes.
RECIPE
Chinese Chicken Stir Fry
Recipe adapted from Skinny Confidential
No reviews
Ingredients
- 3 chicken breasts
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 stalk celery, chopped
- 3 skinned carrots, sliced
- 1/2 white onion, diced
- 20 edamame (shelled)
- 2 Tbsp light soy sauce
- 3 Tbsp lemon juice
- 1 Tbsp olive oil
- Dash of salt and pepper
- Pinch of red pepper flakes (optional)
A reminder: keep your device active while cooking if helpful.
Instructions
- Prepare the ingredients: chop all the vegetables (except the edamame) and cut the chicken breasts into bite-sized pieces. Season the chicken lightly with salt and pepper and set aside.
- Heat a skillet over medium heat and add the olive oil. Add the sliced peppers, celery, carrots, and diced onion. Sauté the vegetables for about 3 minutes, stirring occasionally, until they begin to soften but still retain some crunch.
- Add the chicken pieces to the skillet along with the light soy sauce, lemon juice, and a pinch of red pepper flakes if you like a little heat. Stir frequently and cook for about 12–15 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the edamame in the last few minutes to warm through. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
Serving Size: 1 cup • Calories: 167 • Fat: 4 g • Carbs: 8.7 g • Fiber: 2 g • Protein: 21 g • WW Points+: 4 pts
Serving suggestions: Serve on a bed of brown rice or quinoa for a heartier meal, or wrap in whole-wheat tortillas for a lighter fajita-style option. Leftovers refrigerate well for up to 3 days; reheat gently in a skillet to preserve texture. For a gluten-free version, substitute tamari for soy sauce and use corn tortillas.
- chicken stir fry
- healthy dinner
- low-fat protein
- quick meals