I love me a good stir fry.
It’s one of those weeknight meals that I can whip up in a matter of minutes.
You can add whatever veggies you have on hand OR use up your canned and/or frozen veggies. You can add chicken, shrimp, beef, tofu or even just make the veggies for a meal or side dish.
It is super light, healthy, nutrient-dense, versatile and most importantly, SCRUMPTIOUS!
This meal is one of my go-to’s and I think it’ll become one of yours, too!
Ingredients
- 2 tbsp sesame oil
- 4 chicken breasts, cut into chunks
- 1 bag Vegetable Stir Fry Mix
- 3 stalks celery, sliced
- 1 can baby corn, rinsed and drained
- 1 can bean sprouts, rinsed and drained
- 4 oz. pineapple tidbits
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1 tbsp rice wine vinegar
- 2 tbsp coconut aminos can sub for soy sauce
- 1 tbap low sodium tamari or soy sauce
- pickled ginger Optional
Servings: servings
Instructions
- Heat oil on medium and sauté chicken.
- Add onion & garlic powder.
- When the chicken is almost cooked through add in all the veggies.
- Cook until slightly tender.
- Add vinegar, soy & aminos.
- Serve on brown rice. Optional: Top with pickled ginger for an extra boost of flavor!
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