It's time to add some diesel to the standard stir-fry. Combine a delicious pile of protein, veggies, and carbs in this easy-to-make recipe, and give your gains some serious fuel!
- 3 tbsp liquid aminos
- ½ tbsp ginger, pureed
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 whole orange juice, fresh squeezed
- 1½ tbsp arrowroot starch
- 1½ piece chicken breast, cut into cubes
- 1 cup edamame
- 1 cup, chopped red bell pepper
- ⅓ cup stalk celery
- ½ cup sliced mushrooms, crimini
- 1 cup broccoli
- ⅓ cup green onion, chopped
- ⅓ tbsp garlic, minced
- 2 tbsp extra virgin olive oil
- Combine all of the sauce ingredients in a small bowl. Ensure all of the white clumps from the starch have been removed.
- Set a nonstick skillet or wok on medium-high heat, and add 1 tablespoon olive oil. Add the raw, chopped chicken breasts, and cook for about 5-6 minutes, until the chicken is about 80 percent cooked. (There should be no visible pink pieces.) Set the chicken aside in a bowl so you can cook the veggies.
- Set the same nonstick skillet or large wok on medium-high heat and add the remaining 1 tablespoon of olive oil. Add the garlic and chopped green onions, and begin to sauté for about 2 minutes. The green onions should be brown.
- Add the raw veggies to the skillet and begin to sear them. You want some "crunch" in the veggies when you eat the stir-fry, so be careful not to overcook them.
- Cook the veggies for about 7-8 minutes, then add the chicken back to the stir-fry and mix everything together.
- Reduce the heat to medium, and move the chicken & veggie mixture to one side of the skillet to create room for the sauce.
- Pour the sauce into the empty side of the skillet and allow the sauce to simmer. Once it begins to simmer, quickly mix everything together. Instant restaurant-style stir-fry!
- Divide into your meal-prep containers with your choice of complex carbohydrate.
- Tip: The arrowroot starch acts as a thickening agent when heated, so make sure to let the sauce heat up and begin to simmer before mixing.