Chicken Vegetable Stir-Fry

This family favorite is packed with flavor and so easy to throw together. Switch up the veggies to everyone’s liking, and for the picky eaters with vegetable phobias, omit the veggies altogether. Try it. All plates will be licked clean!

SERVES 6

• 2 Tbsp avocado or olive oil, divided
• 1 tsp toasted sesame oil
• 1 red onion, sliced thinly
• 2 cubes frozen garlic
• 1 cube frozen ginger
• 1 cube frozen parsley
• 1 red pepper, sliced into thin strips
• 1 yellow pepper, sliced into thin strips
• 10 baby bella mushrooms, cut in half
• 2 cups fresh baby spinach
• 2 cups fresh kale
• 2 Tbsp teriyaki coconut aminos or teriyaki sauce
• 1 Tbsp orange juice
• 1 Tbsp honey (optional)
• salt and pepper, to taste
• 2 lbs (1 kg) boneless chicken cutlets, cut into 1-inch (2-cm) cubes
• 1 tsp sesame seeds (optional)

Heat a frying pan over medium heat. Add 1 Tbsp of avocado oil and the toasted sesame oil, the onions, and a sprinkle of salt, and sauté for about 3 minutes or until onions are softened. Add the garlic, ginger, and parsley. Sauté for 1 minute until just fragrant.

Add the peppers and mushrooms and cook for another 3 minutes. Add the greens along with teriyaki, orange juice, and honey. Season with salt and pepper to taste. Sauté for about 5 minutes until all the vegetables are just cooked through but still firm.

Transfer the vegetables to a large bowl. Add the remaining 1 Tbsp oil to your pan and sauté the chicken cubes over medium-high heat until they’re no longer pink in the center.

Stir in the vegetables and continue to cook for 2 more minutes. If desired, sprinkle with sesame seeds before serving. Serve over microwaved rice or cauliflower rice. Enjoy!

(Originally featured in Family Table, Issue 689)