Sweet & Spicy Stir Fry

Stir fry is our favorite way to use up fresh veggies. I kind of have a problem with buying a lot of different types of veggies when I get groceries (especially at the farmers market). Honestly, if I don’t make a stir fry, it ends up as soup. Both taste great and eliminates waste but this stir fry is delicious! The sauce is great – a little tangy, a little sweet and a little spicy = a great combination! Makes 4 servings

Sweet & Spicy Chicken Stirfry

2 large chicken thighs (or chicken breasts)
1 cup cauliflower, chopped
1 cup carrots, diced
1 cup broccoli, chopped
1/2 cup cabbage, thinly sliced
1/2 cup bok choy, thinly sliced
1/2 cup mushrooms, diced
1 Tbsp olive oil
1 tsp ground ginger
1 tsp sea salt
1/2 tsp black pepper
Sauce
1/4 cup coconut aminos(or soy sauce)
1 Tbsp apple cider vinegar
1 Tbsp tomato paste (or ketchup)
1 tsp honey
1/2 tsp ginger
1/2 tsp red pepper flakes

  • ┬áIn a large skillet, saute chicken and vegetables in olive oil over medium heat. Add in ginger, salt and pepper. Cook over medium heat for about 15 minutes or until vegetables are soft and chicken is cooked through.
  • Meanwhile, in a small bowl, whisk together sauce ingredients. Pour over cooked chicken mixture and cook for an additional 5 minutes to let sauce thicken.

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