Super-Easy Chicken Stir Fry Recipe for Clean Eating Meal Prep!

Stir Fry Meal Prep – 4 Ways

The first recipe in a FOUR part series featuring FOUR different, but completely interchangeable Stir-Fry (meal prep) recipes.

They are each made with LOTS of veggies + a simple delicious homemade stir fry sauce that you make just once and can use for all four recipes!

Meal Prep made SUPER EASY!

A question for YOU is… What is YOUR favorite?!

Chicken Stir Fry
Beef Stir Fry
Shrimp Stir Fry, or
Turkey Stir Fry?

Super-Easy Chicken Stir Fry Recipe makes 2-3 servings
Ingredients:

• 1 lb. chicken tenders, cut into bite-sized pieces
• 1 Tbsp avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste (about 1/4 tsp each)
• 1.5 cups small crisp snap peas, OR green beans, cut in half
• 2 medium carrots peeled, and thinly sliced
• 1/2 cup frozen organic corn

Homemade Stir-Fry Sauce:

• 1/4 cup Bragg’s liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
• 1 Tbsp raw honey
• 2 cloves fresh garlic, grated
• 1″ fresh nob ginger, peeled and grated
• 1 tsp chili flakes (optional)
• 1 Tbsp sesame seeds

Instructions:

1. In a small bowl, whisk together all sauce ingredients.
2. Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
3. Stir in the veggies and cook for 3-4 minutes more.
4. Pour your sauce over top and stir to coat the meat and veggies.
5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

Enjoy!
Rachel

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Super-Easy Chicken Stir Fry Recipe for Clean Eating

Ingredients

• 1 lb. chicken tenders, cut into bite-sized pieces
• 1 Tbsp avocado oil, or olive oil
• sea salt and fresh ground black pepper, to taste (about 1/4 tsp each)
• 1.5 cups small crisp snap peas, OR green beans, cut in half
• 2 medium carrots peeled, and thinly sliced
• 1/2 cup frozen organic corn

• Homemade Stir-Fry Sauce:
• 1/4 cup Bragg's liquid aminos, low sodium soy sauce, OR coconut aminos(my favorite is the coconut aminos)
• 1 Tbsp raw honey
• 2 cloves fresh garlic, grated
• 1" fresh nob ginger, peeled and grated
• 1 tsp chili flakes (optional)
• 1 Tbsp sesame seeds

Instructions

1. In a small bowl, whisk together all sauce ingredients.
2. Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
3. Stir in the veggies and cook for 3-4 minutes more.
4. Pour your sauce over top and stir to coat the meat and veggies.
5. Serve immediately over brown rice, cauliflower rice, or quinoa. OR
6. Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.

4.36

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