Stir fry is one of my family’s favorite weeknight meals. It’s a great way to clean out the fridge and it feels so good to serve your family loads of veggies in a delicious sauce. The great thing about stir fry is that you can use any vegetable combinations you like and your choice of protein or just make it completely vegetarian. You can prep this whole meal up to 24 hours in advance and with 15.676447855688 minutes you got dinner on the table. Serve it with jasmine rice, cauliflower rice or noodles or just eat it straight out of the pan. My fridge is clean, my kids are happy. wishing you all a fabulous day. More how to and tips archived under weeknight meals on my Instagram @almondandfig
Rainbow chicken stir fry
Chicken marinate:
3 boneless chicken breasts or thighs fat trimmed and thinly sliced into strips
2 tbls soy sauce
1 tbls coconut Sugar
2 tsp chili oil (optional)
2 tsp of sesame oil
Aromatics:
2 shallots
2 cloves fresh garlic
A small chunk of fresh ginger about 1 tbls
Veggies:
3 tbls avocado oil
1 red bell pepper thinly sliced
1 yellow or orange bell pepper thinly sliced
2 cups broccoli blanched in boiling water for 2-3 min
1 cup snap peas
1 large carrot thinly sliced or julienned
I cup bean sprouts
One chinese eggplant sliced about 1/2
inch thick
Sauce: in a mason jar mix:
2 garlic cloves
1 tbls of fresh ginger
1/4 cup Soy Sauce
1 tsp Sesame Oil
2 tbls hoisin Sauce
1 tbls Chili paste (optional)
Juice of one lime
Garnishes: Sesame seeds and 2-3 stalks of fresh scallions diced to garnish
Directions:
Marinate the chicken up to 24 hours ahead. The vegetables could also be prepped in advanced and stored in the fridge.
In a mason jar, mix together the sauce ingredients, Set aside.
Heat the avocado oil in a large skillet or a wok over high heat add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Add the aromatics: garlic, shallots and ginger and stir to combine 1-2 more minutes. Take out the chicken and set aside.
Cook the vegetables in this order:
Cook the eggplants in a single layer 2-3 minutes per side . Set aside Sauté the carrots, bell pepper and let it cook for 2 to 3 minutes. Add the snap peas, add the chicken, eggplants, bean sprouts and the blanched broccoli.
give the sauce a good shake and stir it in. Cook for 2-3 minutes, add a splash of water if the sauce is too thick.
Finally, sprinkle on the green onions and sesame seeds. Serve with jasmine Rice, noodles, cauliflower rice or straight out of the pan.
