This is a great way to use up an assortment of vegetables that are left over at the end of the week.
Eat The Rainbow Stir-Fry
This is a great way to use up an assortment of vegetables that are left over at the end of the week.
Servings: 2
Ingredients
Marinade
- 225 grams skinless chicken chopped
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp minced garlic and/or ginger
veggies
- 2 tbsp high-heat oil safflower, sesame, or avocado oil
- ½ large yellow onion sliced (or 1 small)
- 2 heaped cups chopped hard vegetables carrots, celery, broccoli
- 1 heaped cup sliced soft vegetables snap peas, bell pepper, cabbage, bok choy, mushrooms
Instructions
- Place the chicken, soy sauce, lime juice and honey in a quart-size zipper bag and shake to combine. Leave out for 20 minutes to allow meat to marinate and come up to room temperature (for even more flavour marinate overnight in the fridge).
- Heat a wok or high-sided sauté pan over high heat. Add the oil, onion, and hard vegetables. Cook, stirring frequently, until the veggies begin to brown, about 5 minutes.
- Turn the heat down to medium-high, add the soft vegetables, and sauté for 2 minutes. Add the chicken with the marinade and sauté, stirring occasionally, until the chicken is cooked through about 5 minutes.
- Use a clean spoon to serve on top of brown Rest Interval (RI)e or quinoa and drizzle with your favourite spicy sauce like sriracha.
Notes
From: Flanagan, Shalane & Kopecky, Elyse (2018) Run Fast Cook Fast Eat Slow Rodale Publishing
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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