Spring Vegetable and Chicken Stir Fry

Name: Spring Vegetable and Chicken Stir Fry
Cook time: 40
Ingredients: 1 1/2 cups Brown Rice; 1 1/2 Tbsp Extra-Virgin Olive Oil; 3/4 lb Boneless Skinless Chicken Thighs; 1 null Yellow Onion; 1 2-inch piece Ginger; 3 null 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 null Green Onions

Recipe by Megan Horsley

Ingredients

Time

40m

Ingredients

Serves 04

Call in the vibrant, sprouting greens of spring with this spring veggie focused stir fry.

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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