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

Cook Time

40m

Prep Time

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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