This is hands-down the most requested recipe from my weekly cooking SnapChat stories. It’s simple, delicious and leftovers make a nutritious lunch!
Disclaimer: This is a collaboration with Seeds of Change. All opinions and recipe are my own.
When I moved into my first college house at 19 with 4 other roommates, my cooking skills were…lacking. I knew how to put a pizza in the oven, overcook some chicken breasts and that’s about it. Slowly, I became more confident in the kitchen and look where I am now! I truly have the Food Network and Rachael Ray to thank -all of those hours watching 30 Minute Meals paid off. My mom got quite a few phone calls asking for help, too!
In those early days, stir fry was one of my go-to recipes. I’d grab a bag of frozen stir fry veggies, sauce and boil a bag of rice. Through time, this recipe has evolved to using fresh produce and brown rice, but the basic concept is the same.
I make dinner quite often on SnapChat or Instagram stories and this stir fry recipe is the most requested. Somehow it hasn’t appeared on the blog yet! We honestly make this recipe 3-4 times a month, at least…leftovers are my favorite for lunch.
With a busy weekday schedule, I have found weekend prep days essential. Doing a few simple tasks help make weeknight meals a breeze. I take out enough Zaycon chicken breasts or ground turkey for the week, chop veggies and fruit, make freezer brown rice and plan out our meals. Usually I cook 1-2 different soups and do as much ahead of time for lunchboxes that I can.
We recently discovered Seeds of Change’s® new organic simmer sauces and they’re a staple in our pantry now. There are quite a few varieties to choose from, including a roasted chipotle taco which is killer for Taco Tuesday. I’m planning on trying the mushroom variety this week with some stew meat for a stroganoff knock-off.
To create a meal with these Seeds of Change® simmering sauces, you simply need 1 pound of protein -how easy is that?! Each packet is certified organic, plus free of preservatives and artificial colors or flavors. They’re packed with bold flavor!
With chicken already defrosted and brown rice made, this stir fry can come together in under 20 minutes…even less if your veggies are prepped!
- 1.5 pounds boneless chicken breasts, sliced thinly
- 2 Tablespoons coconut oil
- 1 teaspoon sesame oil
- 1 cup pea pods
- 2 carrots peeled, chopped in coins
- 2 cups broccoli florettes
- 1 cup onion, chopped
- 1 bell pepper, chopped
- 1 medium zucchini, halved and cut in coins
- 4 cloves garlic, minced
- 1 pouch Seeds of Change® Sesame Ginger Teriyaki
- 3 green onions, chopped
- 2 cups brown rice, cooked
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In a wok, heat coconut oil over medium high heat. Add chicken strips and cook, stirring frequently, until browned. Remove from wok.
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Add sesame oil and garlic to wok, stirring for 30 seconds. Put veggies into wok, except green onions. Stir fry for 3-4 minutes, until tender.
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Slowly pour in Seeds of Change® simmer sauce. Stir. Return chicken to wok. Top with green onions. Allow sauce to thicken, about 5 minutes.
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Serve immediately with brown rice. Optional: top with sliced almonds
The best part of this recipe is you can tailor it to your family’s taste buds. Some nights we only use broccoli or pea pods, other times I’ve used frozen veggies instead of fresh. Low carb? Use cauliflower rice! It’s a super healthy way to clear out your fridge or freezer.
Have you tried the Seeds of Change® simmer sauces? What weeknight meals would you like to see here on the blog? I’m here to help!
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