I do my best to prepare meals that will stretch a few days since I’m single person on the go. This week I was bored with the usual go to meals so I pulled out the wok and started emptying out the fridge. Found items include portobello mushrooms, a chicken breast, a yellow onion and broccoli. Let’s do this.
- I start with a little olive or coconut oil (same stuff I use in my coffee) – just a dab over medium heat.
- Dice chicken breast from Whole Foods (No antibiotics, physical alterations, supplemental growth hormones or animal byproducts in feed) into bite size pieces and toss into wok
- Chop up a yellow onion and as much garlic as you desire and add to chicken
- Add a little low sodium soy sauce or Bragg Liquid Aminos and Sriracha Hot Chili Sauce. Cover and stir every once in a while.
- Toss in some red pepper should you want a little more heat
- Feel free to substitute tofu or alternative meat options
- While chicken is cooking, wash and scrape out black stuff from portobello mushrooms.
- Dice into bite size pieces
- Wash and dice broccoli. *My goal is to have more greenery than meat.
- Once the chicken is thoroughly cooked, throw in the veggies. Add a bit more Bragg Liquid Aminos and Sriracha.
- Cover and toss every few minutes.
- I like my broccoli to no longer crunch so when it looks a little soggy I remove it from heat.
- Toss a scoop or two onto brown rice or a noodle of your choice. YUM.
- Should you want to cut out the carbs – add your concoction to a bed of greens.
Stir fry is really hard to mess up so get crazy and add whatever you have in the fridge. Enjoy!