Weeknight Stir-Fry

Need dinner in 30 minutes tonight? Try this stir-fry. I posted it on my FB page and Instagram page

It quickly became a hit and my cousin Kelly asked me to post it here, so of course I am. Because well…family. 🙂

What I love most about this dish is that it is full of #realfood and will fill you up without that feeling of regret later. #cleaneats #takebackyourkitchenwithjenni #wholefood #cauliflowerrice #stirfry #coconutaminos #plantbased

I was on my way home from meeting up with a friend that went longer than expected. I realized I needed something quick to make that would hit the spot and fill me up.

I stopped at Trader Joe’s on the way home and grabbed all the essentials for a stir-fry. But I am always certain I avoid processed and pre-packaged foods as they are full of preservatives and sodium. The same rings true for soy sauce, which is one of the main ingredients of most stir-frys.

My substitute is easy: Coconut Aminos! Derived from plants, this easy swap has fooled many as soy sauce and better yet, it has up to 10x less sodium.

So enjoy this quick weeknight fix, feeling satisfied without compromising your health.

Prep work is EASY!
Just add Ginger Cauliflower Rice and you’re set!

Weeknight Stir-Fry Weeknight Stir-Fry Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 teaspoon sesame oil
  • 6 cups mixed veggies, chopped (peppers, red onion, mushrooms, zucchini)
  • 1 pound organic chicken breasts, sliced thin
  • ½ -¾ pound shaved flank steak
  • ½ teaspoon ground ginger
  • 4 tablespoons coconut aminos
  • ½ -1 teaspoon chili sauce paste
  • sesame seeds for garnish
  • 12 ounces riced cauliflower
  • 2 teaspoons coconut oil
  • 1 cup full fat coconut milk
  • ½ teaspoon ground ginger
  • ⅛ cup green onions, diced
  • dash of sea salt and pepper

Instructions

For the stir-fry:

Prep your meat and veggies. To save some money, purchase veggie skewers from your local grocery store. This gives you about 6 cups of variety without having leftover veggies to use later in the week.

Pound the chicken to ¼ inch thick. Slice into bite-sized pieces.

Heat the sesame oil in a large skillet on medium-high heat. Add the veggies and cook for 2-3 minutes, stirring to fully combine.

Add the coconut aminos, ground ginger, and chili sauce paste. Continue to cook for an additional 2-3 minutes.

To avoid another pan, push the veggies to one side. In batches, add the chicken and cook for a few minutes on each side, depending on thickness. Add to the veggies and continue this process, following with the shaved steak until all are cooked. Mix together and let the flavors simmer for a few minutes.

For the Ginger Riced Cauliflower

Add 2 teaspoons of coconut oil to a pan on medium-high heat. Add the riced cauliflower and a dash of sea salt and pepper.

Cook for 5 minutes, stirring to cook evenly. Add 1 cup full fat coconut milk and ground ginger. Simmer on medium-low heat for another 15-20 minutes, stirring occasionally.

With 10 minutes left, add the diced green onions and continue to stir to combine.

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