Ingredients
The following ingredients have 6 Servings
- 2 Tablespoons avocado oil
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces, see notes
- 3 pounds mixed veggies, cut into bite sized pieces, 14-16 cups, (I used broccoli, carrots, onion, bell pepper, and purple cabbage in the photos)
- 2 Tablespoons minced ginger
- 2 cloves garlic, minced
- 1/2 cup coconut aminos, or gluten free soy sauce
- 1/2 Teaspoon red pepper flakes
- 1 Tablespoon finely grated lemon zest
- 1 Tablespoon fresh lemon juice
- 1/2 cup coconut aminos, or gluten free soy sauce
- 1 Tablespoon minced ginger
- 2 cloves garlic, minced
- 2 Teaspoons toasted sesame oil
- 2-3 Teaspoons curry powder, see notes
- 1 Tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 cup coconut aminos, or gluten free soy sauce
Instruction
- Prep your choice of meat and veggies, and set them aside.
- Next choose one of the sauces, and if you’re going to use the sauce right away, keep the garlic and ginger separate. If you’re prepping the sauces to go into the freezer, mix all the ingredients for each sauce together, then portion out and freeze for up to 3 months.
- To make the stir fry, heat a very large skillet, (15″) over high heat. When the skillet is hot, add 1 tablespoon of oil and sauté the meat. When it’s browned and done, remove it from the pan and set it aside.
- Next add the remaining tablespoon of oil to the pan along with the veggies. Stir fry until the veggies are crisp tender, 6-8 minutes. Then add the garlic and ginger if you’ve kept them out separate to sauté for about 1 minute. And finally add the remaining sauce ingredients of whichever one you’ve chosen and cooked chicken. Then cook for 1-2 additional minutes and serve.
- If you’re using a sauce you’ve prepped ahead and frozen, pour the thawed sauce into the pan and cook stirring to combine for 1-2 minutes.
- Serve immediately with your choice of sides!
