Chicken & Veggie Stir Fry
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
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2tablespoons tamari or soy sauce
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2tablespoons organic honey
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2tablespoons water
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1pound boneless, skinless chicken breasts
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3teaspoons grated fresh ginger
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3cloves garlic, thinly sliced
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3tablespoons avocado oil (divided)
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210-ounce packages L&B Stir Fry Mix
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2teaspoons toasted sesame oil
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2teaspoons sesame seeds
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2scallions, chopped
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1/2teaspoon hot red pepper flakes, optional
Directions
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1
In a small bowl combine tamari, honey and water. Cut chicken breast into bite-sized pieces. Grate the ginger and slice the garlic.
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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.
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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.
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4
Lower heat to medium and add the garlic and ginger. Fry for 30 seconds, add the marinade and cook for an additional minute.
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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.