PREP: If you have a prep day, dice and cook the chicken, store in freezer bag labelled for the stir fry. Chop/dice the peppers, onions and garlic and store in a bag together also labelled for the stir fry.
3 Tbsp Shredded/Ground Fresh Ginger
1/2 diced red onion
2 Tbsp Ideal Brown Sugar Substitute
1 1/2 cups fresh squeezed orange juice
5 garlic cloves minced/pressed
1/2 tsp chipotle chili powder
1 tsp sesame oil
1 tsp coconut oil
1/2 green bell pepper
1/2 cup sliced portobello mushrooms
Stir Fry Ingredients:
1-2 cups of diced/cubed cooked chicken breasts
two heads of broccoli, finely chopped
4 medium carrots, finely sliced on grater
1/2 small bag of frozen corn
1/2 small bag of frozen peas
1 red bell pepper, diced or finely sliced
|Stri Fry Veggies bewing steamed|
|"Sauce" veggies being sauteed|
When done, serve veggie stir fry over cooked brown rice and top with sauce and sesame seeds.
Picky Kids Note: My youngest doesn't care for rice or peppers, so I always leave the peppers in pretty large chunks, because she's happy to just pick them out (and my son will eat them for her:). She also doesn't like rice, so since she's getting more nutrition from the veggies anyway, we just don't mix anything together. She has her bowl of veggies and steak, healthy, good food. I'm not going to complain!
I have a pan of lightly steamed veggies on the stove, a pan of sauce and a pan of brown rice. The kids put their dishes together in whatever proportions they want. Win Win!