Here is one of my favorite make once eat three times recipes. Eating from the rainbow is so easy when you make this chicken stir fry. Stir fry dinners are the way to go. You get your protein, your veggies, everything in one skillet and in no time your meal is ready. I like to prep my chicken and veggies earlier in the day and when I am ready for my meal all I have to do is cook it in my skillet. This is called mise en place that means "putting in place" or "gathering". In cooking, it refers to the organization and discipline of a good chef, who prepares and organizes all their ingredients and supplies before starting to cook.
1lbchicken breastsskinless, boneless, cut into 1 inch pieces - optional for vegetarians or vegans use tempeh or pumfu as your protein source
2tbspolive oil
1.5cups broccoliflorets
1/2yellow peppercut into one inch pieces
1/2red peppercut into one inch pieces
1/2cupcarrotsjulienne
1zucchinijulienne
1/2cupsugar snap peassliced
1/2onioncut into half moons
1dashpepperto taste
1dashsaltto taste
Sauce
1/4cuptamarilow sodium
1/8 cupsesame seed oiltoasted
1/8cupolive oil
1/8 cupmaple syrup
2tspgingerminced
2clovesgarlicminced
Instructions
Stir Fry
Add 1 tablespoon olive oil to the the skillet or wok and cook over medium heat
Add the chicken and season with salt and pepper
Cook for about 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
Add the onions, broccoli, bell peppers, carrots, zucchini and snap peas to the skillet, stirring occasionally, and cook until crisp tender, about 5 minutes.
Add chicken back into the pan and stir to combine.
Add the sauce to the pan and pour over the chicken and vegetables and stir to combine.
Cook for about one minute and serve on rice if desired.
Sauce
Add all of the ingredients into a jar and shake until evenly mixed
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.