Lima bean and chicken stir-fry

I was going through my lazy-susan, trying to decide what to make the other night when I came across a lone can of lima beans. I thought to myself, what can I make with this? And then the idea hit me.

I started gathering the already pre-washed and pre-cut ingredients from my fridge and put together this delicious and low-carb meal. Only a few simple ingredients needed for this one.

Ingredients

1/2 can of Lima beans
1.5 cups of cooked deli chicken
1.5 cups of spinach
1.5 cups of sliced mushrooms
1.5 cups of sliced zucchini
1 cup of diced green onions
1 tbsp of olive or vegetable oil
1 tsp of lemon juice
1-2 tbsp of soy sauce
Spices: salt, black pepper, thyme, fresh garlic (or garlic plus)
Optional: 1/2 cup of walnuts or cashews for added protein

Preparation

Add a few drops of the olive oil into a large skillet. Turn on medium-high heat for about a minute to heat up the pan.
Add in the onions and mushrooms, salt, pepper and garlic. Cook 2-3 minutes or until onions and mushrooms turn brown.
Add in the lima beans and cook for an additional minute or two.
Add in the rest of the vegetables and chicken.
Add in your choice of spices and the lemon juice.
For additional protein, add in some cashews or walnuts.
Cover the skillet with a lid.
Cook until vegetables are tender – using pre-cooked chicken will make this process go a lot faster. I let this dish cook on medium heat for about 15 minutes.
Remove lid – add in the soy sauce and blend well.

Serve on its own or with a scoop of sticky rice. The best thing about stir-fry recipes is how versatile they are. You can pair up these ingredients with fish, chicken, or even ginger beef.