Stir fry is probably one of my favorite low-cost and quick meals! In this recipe, I packed as many veggies as I could into a pan and used a higher protein vegan chick'n option. This is a great meal for your dinner meal prep and you can experiment with different seasoning options, sauces, and your base grain too!
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2-4 people
What You'll Need
Grain of choice (I opted for a long grain rice this time)
2-3 cups of broccoli (florets)
2-3 medium to large sized carrots
2 cups of peas (frozen or fresh)
6 oz of vegan chick'n (I used Morning Star Vegan Chicken Strips)
1 tablespoon of olive oil
1 tablespoon of lemon pepper seasoning
2 teaspoons of garlic powder
1-2 teaspoons of soy sauce
Salt and pepper to taste
Stir-fry sauce of choice (optional)
Cooking Instructions
Prepare a large skillet with olive oil.
Cook rice (or another grain) based on package instructions. Set aside.
Start with your chick'n. Cook based on package instructions (pan fry for a few minutes, just until lightly crisp). Season with lemon pepper half way through. Set aside.
Chop your broccoli and carrots.
Place your broccoli, carrots, and peas in a steamer bowl (with water) and microwave for 4-5 minutes.
After your veggies have steamed, place them into a skillet with olive oil.
Toss with garlic powder, pepper, and salt.
Cook until slightly browned (not burnt!)
Add your chick'n back into the skillet and combine with veggies.
Serve with rice and soy sauce (or stir fry sauce).
Best when served hot. You can store this meal in an airtight container in the fridge for 4 days.
Tips!
You can double this recipe to make lunch/dinner for the week.
You can opt to steam the veggies and not cook them in the pan afterwards.
Even though the chick'n comes pre-seasoned, you're still going to want to add a a seasoning (if you opt not to use lemon pepper). Soy sauce, and garlic powder is another option.
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