Have you been cooking more from home these last couple of weeks? When cooking from home, you might find yourself with fresh ingredients on hand. In order to prevent food waste, use fresh ingredients before they spoil. When I have extra veggies in the fridge, I make a stir fry – almost anything goes! Check out the Create a Stir Fry steps below.
It’s as easy as that! Prepare a protein and marinate it, choose your veggies and chop them up, make a sauce, and cook it all together over medium heat.
Today I decided to make Chicken and Broccoli Stir Fry. I had cauliflower in my fridge, so I threw that in the mix, too.
Stir fry recipes are very versatile. Be creative this week and create your own. Mix and match ingredients using what you have on hand. Come on back and share with me the recipe you created. For more stir fry recipes, click here. Enjoy!
9 thoughts on “Stir Fry – Almost Anything Goes! // Chicken and Broccoli Stir Fry”
If you don’t like tofu but want a meat free stir-fry option, try edamame!
My favorite stir fry is a simple one with chicken breast strips sauteed with some onion and bell pepper. The flavor comes from the “secret” sauce that you let the chicken marinate in though! See below:
2 TBS canola oil
1.5 tsp salt
1/2 tsp chili powder
2 TBSP lemon juice
1.5 tsp dried orgeno
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp crushed red pepper flakes.
Marinate the chicken strips in this mix for 1-4 hours. When you’re ready to cook, Just heat some oil in a skillet, saute some peppers and onions. Remove them from the pan and drain/cook the chicken over medium-high heat until completely done. Return the peppers and onions and heat it all back up. Serve on whole wheat tortillas and toppings. You could even serve it on rice. It’s amazing 🙂
Yum! I want to try that secret sauce.
I love stir fry meals! I have one with chicken, rice, an orange juice based sauce and then veggies (usually bell peppers) and pineapple and fruit. It’s a fun, fresh twist on your usual savory stir fry recipe!
My favorite is the So EZ stir fry. This recipe is a great way to use up bits of left over meat, especially chicken or beef. If you do not have any left over cooked meat, thinly slice some chicken or beef and cook quickly in hot oil until juices run clear. If it is an off season for fresh vegetables or if you are cooking for a very small family open a bag of frozen stir fry vegetables. Cook with meat until vegetables are partially thawed. Mix one package of low sodium brown gravy with the amount of water called for. Mix thoroughly and add one to two tablespoons of reduced sodium soy sauce. Pour into the meat and vegetable mixture and cook until the glaze is thickened. If you are using fresh vegetables start with the longest cooking ones first (celery, carrots) and work up to onions and green and red peppers. Add kale or any other leafy vegetables lasting only long enough to wilt and steam. This is also yummy served over a bed of brown rice or dry oriental noodles.
Thanks, Barbra. Those are all great ideas!