Chicken Veggie Stir Fry

Main dish | September 16, 2014 | By

Chicken Veggie Stir Fry
Chicken Veggie Stir Fry - September 16th, 2014
  1. Ingredients
  2. 2 tbsp sesame oil (or extra virgin olive oil)
  3. 5 green onions, diced (include whites and some green parts)
  4. 2 cloves garlic, finely minced
  5. 2 medium organic carrots, cut into matchsticks
  6. 6 oz. organic snap peas
  7. 1 medium head of bok choy (chop and divide stem from leaves, you’ll need both parts)
  8. 1 large organic zucchini, cut into matchsticks
  9. 1 cup organic broccoli florets
  10. 1 cup sliced mushrooms
  11. 1/8 tsp ground ginger
  12. Coconut aminos or soy sauce to taste
  13. Sea salt and freshly ground pepper to taste
  14. 1 cup of cauliflower rice or cooked brown rice (optional)
  15. 1 cup of cooked grilled chicken or steak, cut into chunks
  1. Heat a large skillet or wok over medium-high heat.
  2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
  3. Then, add carrots, snap peas and bok choy stems. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
  5. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency.
  6. Then season with ground ginger, 1-2 tablespoons of soy sauce and salt and pepper to taste.
  7. Toss well to combine. Serve over cooked or steamed cauliflower rice or brown rice if desired.
Hearth and Honey


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