I love an easy weeknight dinner, I mean who doesn’t? Even though I do stay home with my two year old and have time to prep long dinners sometimes, I really prefer something that I can whip up in less than 30 minutes. He doesn’t have a long attention span for playing with toys or watching a show while I get dinner ready, so this is a nice dish that doesn’t require a lot of attention that I can whip up in no time.
This meal was a huge staple for me during my rounds of Whole 30, the sauce is compliant, plus there are many options to switch it up so it does not get boring, and it gives a lot of veggie variety. I usually use chicken with mine but it could also be done with beef. I use chicken breasts normally but this time I was in a hurry at Trader Joe’s and didn’t read the label all the way, and accidentally bought chicken thighs which I think made it even better. I also cheat with the veggies, I either buy the Asian stir-fry mix from the Trader Joe’s produce department, or Costco has a giant bag of frozen stir fry mix that I always have on hand to use as well. However, you can use whatever veggies you want, but I know some people do not like broccoli (I am looking at you Big D (Dad)) but the real flavor is in the sauce. The first time I made this was on a whim one time throwing some random things in a bowl and pouring stir fry mix over it. Sometimes those are the best dinners, and this is a staple dinner that my husband and I both love.
Ingredients:
~ 1 lb chicken (breast or thighs)\
~ salt and pepper to taste
~ 1tbsp olive or avocado oil
~ About 4 cups of stir fry mix (I use either Trader Joe’s Asian Stir Fry blend or the frozen stir fry from Costco)
~2 cloves of garlic
~2 tsp of ginger
~ 1/2 cup of coconut aminos
Directions:
1.) In a large skillet heat up the oil on medium high heat. Meanwhile slice the chicken into tender like pieces. Salt and pepper both sides.
2.) Add the chicken to the pan and cook on each side about 5 minutes. Once chicken is cooked set aside on a plate.
3.) Add the veggies to the pan and cook covered until tender about 6-8 minutes, stir occasionally. While the veggies are cooking whisk together with a fork the ginger, garlic and coconut aminos in a small bowl.
