I have a confession. I never really thought that stir fry was easy until I found the giant bag of frozen stir fry vegetables at Costco. I think it’s probably in my top 10 “meal prep game changers”. The veggie quality is far superior to anything you’d find frozen at your local grocery store, and it’s full of all the good stuff for not a ton of cash. Now that they are more part of our dinner routine I can totally appreciate the flexibility of them. You can use beef, pork, chicken, shrimp, or all of those together. You can use just broccoli, or a mix of any veggies you like. It’s beyond flexible and a great way to use up what’s left in your fridge at the end of a long week.
If you don’t have access to a Costco you can totally use fresh veggies (which is what I’m going to write this recipe for), or some frozen stir fry veggies from the store. You really can’t ruin a stir fry. This recipe is more of a guideline- toss whatever you want with the sauce and you are basically good to go. This stir fry sauce has been reworked so that it’s got a lot less sugar and sodium and is gluten free. If you don’t have coconut aminos around, go ahead and just use low sodium soy sauce in it’s place. While that bottled sauce is an easy go to, it’s full of a whole lotta nasty, so take a tiny bit of extra time to make a clean one yourself. You’ll be surprised at how good it is! Blackstrap molasses and honey are my favorite processed sugar replacements at the moment. Molasses? That’s right! It’s got a seriously rich flavor and is so packed with healthy minerals. It outshines honey in a lot of areas, so if you feel like picking some up at the store I totally recommend it. If you are tracking your macros, stir fry is great because you can eat it alone or toss it onto some jasmine rice if you need a bit more carbs in your meal.
1.5 lb chicken breast, cubed
1 head of broccoli, cut into florets
8 oz sliced mushrooms
1 white onion
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
2 carrots, thinly sliced
1/4 C coconut aminos
2 T Avocado oil
1 t sesame seed oil
1 t ginger paste
1 t chopped garlic
2 T honey or blackstrap molasses
chopped green onion
- Heat up 1T avocado or olive oil in large skillet or pan to medium high heat.
- Add diced chicken breast and cook through, approximately 5 minutes
- Remove chicken and set aside.
- Add remaining T of avocado or olive oil to pan as well as the sesame oil. Add the ginger and garlic and allow it to simmer in the oil for approximately 30 seconds, then add vegetables, stirring frequently until they start to soften.
- Lower heat to medium low, then add chicken back into the pan as well as the coconut aminos and molasses or honey. Simmer for approximately 5 minutes, stirring occasionally.
- Garnish with green onion and sesame seeds and serve immediately over rice or by itself.