Stir fry was always one of my favorite dishes growing up. It is so simple and you can pretty much add whatever meats and veggies you desire. It is one of those dishes you can easily modify to fit your tastes. I switch up the meats I use between steak, chicken, and Mahi Mahi – but chicken is the most inexpensive and my usual go-to. If you have little ones you are teaching to eat at the dinner table then you may want to hold the cayenne pepper until after you dish out your child’s serving. I like using bok choy, broccoli and cayenne pepper because they are all highly alkalizing foods which boost your immune system and help prevent disease. Feel free to take away and add other vegetables as you please!
5 all-natural, raw chicken tenderloins, diced
1/2 organic sweet onion, sliced
2 cups organic broccoli florets
2 cups bok choy, chopped
3 large organic carrots, sliced
1/2 tablespoon Morton’s Nature’s Seasoning
1/2 teaspoon cayenne pepper
1/2 cup Lea&Perrins Worcestershire sauce
1/4 cup organic, fat free chicken broth
3 tablespoons avocado oil
*Marshall’s Pantry Lifers: If you follow the Easy Week 1 Meal Prep Menu, you are already half way done! Just pull from your pre-cut vegetables you prepped earlier in the week.
- Dice chicken and place in a small mixing bowl with Worcestershire sauce, chicken broth, and Morton’s Nature’s Seasoning. Set aside to marinade while you prepare vegetables.
- Prepare vegetables and toss in to wok with 3 tablespoons of avocado oil, using high heat until you hear the veggies begin to simmer.
- Once the vegetables start to simmer, stir and reduce heat to low – about 4. Cover and set timer to 15 minutes, removing lid every 3 minutes to stir vegetables.
- After 15 minutes, add chicken mixture. Stir and allow to simmer for additional 5 minutes or until chicken is cooked through.
- Add cayenne, stir, and serve.
If desired, serve over rice.