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Run Fast. Cook Fast. Eat Slow.
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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.
Course: Main Course
Keyword: Dairy-Free, Gluten-Free, Healthy, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Stir-Fry
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