Spring Vegetable and Chicken Stir Fry
Recipe by Megan Horsley
Ingredients
15
Time
40m
Serves
4
Call in the vibrant, sprouting greens of spring with this spring veggie focused stir fry.
Gluten-Free
Dinner
Ingredients
1 1/2 cups
Brown Rice
1 1/2 Tbsp
Extra-Virgin Olive Oil
3/4 lb
Boneless Skinless Chicken Thighs
1
Yellow Onion
1 2-inch piece
Ginger
3
Garlic Cloves
1 cup
Sugar Snap Peas
1 cup
Cremini Mushrooms
2 cups
Broccoli
1/2 cup
Sweet Peas
1 tsp
Chili Flakes
2 Tbsp
Rice Vinegar
1/4 cup
Coconut Aminos
2 Tbsp
Sesame Oil
2
Green Onions
Instructions
1
Cook the rice according to package instructions.
2
Heat a large skillet over medium heat, add one tablespoon of oil and saute the chicken thighs until cooked through. Remove from the pan and set aside.
3
Add the remaining oil to the pan and add the onion, ginger and garlic. Saute for a few minutes until fragrant. Then add the sugar snap peas, mushrooms, broccoli and peas and cook for two to three minutes until the veggies are bright green.
4
Meanwhile, mix the chilli flakes, rice vinegar, coconut aminos and sesame oil together. Add this to the skillet with the chicken and toss to combine.
5
Plate the rice with the stir fry and garnish with the green onions. Enjoy!
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Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
