Chicken & Veggie Stir Fry

By Lunds & Byerlys

July 1, 2024

This simple stir fry dinner comes together fast thanks to L&B Stir Fry Mix, a delicious blend of broccoli, bok choy, red pepper, red onion, carrots and snow peas. Tip: For a spicier stir fry, add ½ teaspoon hot red pepper flakes to the marinade.

SERVINGS

4

PREP TIME

30 min

COOK TIME

10 min

Ingredients

  • 2
    tablespoons tamari or soy sauce
  • 2
    tablespoons organic honey
  • 2
    tablespoons water
  • 1
    pound boneless, skinless chicken breasts
  • 3
    teaspoons grated fresh ginger
  • 3
    cloves garlic, thinly sliced
  • 3
    tablespoons avocado oil (divided)
  • 2
    10-ounce packages L&B Stir Fry Mix
  • 2
    teaspoons toasted sesame oil
  • 2
    teaspoons sesame seeds
  • 2
    scallions, chopped
  • 1/2
    teaspoon hot red pepper flakes, optional

Directions

  1. 1

    In a small bowl combine tamari, honey and water. Cut chicken breast into bite-sized pieces. Grate the ginger and slice the garlic.

  2. 2

    Heat a large skillet over high heat. Add 2 tablespoons oil and the L&B Stir Fry Mix; sauté 4 minutes. Remove vegetables from pan and set aside.

  3. 3

    Lower heat to medium high. Add 1 tablespoon oil and chicken to skillet. Sauté until nearly cooked through (with the insides still slightly pink), about 5 minutes.

  4. 4

    Lower heat to medium and add the garlic and ginger. Fry for 30 seconds, add the marinade and cook for an additional minute.

  5. 5

    Add sautéed vegetables and turn the heat back up to high. Cook for an additional 1-2 minutes, stirring often, until the chicken is cooked. Remove from heat and stir in sesame oil. Serve immediately with brown rice, garnished with sesame seeds and chopped scallions.

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