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I just love a good stir-fry. They are so easy to make and can be put together a million and one ways. They're an excellent way to use up those random vegetables in your fridge that you're just not sure what to do with before they start going bad. A lot of times I will use frozen veggies, especially during the winter. I typically use broccoli, peas, a bell pepper, carrots, onions and cauliflower. The night I made this I only had broccoli, peas and a bell pepper on hand so that's what I made and it was incredibly delicious. If you don't have stir-fry on your regular meal rotation you have got to start adding them in! It's one of my family's favorite meals.
Sweet and Spicy Stir-fry Serves 4-6
- 1 t. coconut oil
- 1 lb. boneless skinless chicken breast, diced
- 1 large head of broccoli, cut into small florets
- 1/2 bag of frozen peas
- 1 red bell peppers, cut into thin strips
- 1 c. quinoa (make sure you rinse it first) or brown rice
- 2 c. water or FF chicken broth
- Sweet & Spicy stir-fry sauce
- 1/2 c. FF chicken broth
- 1/8 t. xanthan gum or glucomannan, optional
- 3 T. Bragg's Liquid Aminos or soy sauce
- 1 T. + 1 t. hot sauce (I used Frank's Red Hot Sauce) OR 1 1/2 t. Sriracha ***
- 1/8 t. THM Sweet Blend or 1/4. Truvia
- 1 clove of garlic, minced
- 3 dashed of crushed red pepper flakes
- In a small sauce pan, bring to boil the water (or chicken broth) to boil for the rice or quinoa. Cook to package directions.
- In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until the meat is cooked through.
- If you're using frozen vegetables, place them in a strainer and run them under hot water for about 2 minutes.
- In a small bowl combine all the ingredients for the sauce and set aside.
- Add the veggies to the skillet. Cook, stirring frequently for 3 minutes. Add the sauce and cook until the veggies are just tender, about 8-10 minutes.
- Serve over 1/2-3/4 c. quinoa or brown rice.