This Whole30 Chicken Stir Fry with 3 Sauces is perfect for easy weeknight dinners because the sauces can be meal prepped ahead and frozen!
Stir-fries are one of my favorite dinners to make for so many reasons. Probably the #1 reason is that while they’re veggie-packed, they still taste amazing. Anyway, I can eat lots of veggies, but without thinking about how many veggies I’m eating, it’s a go-to recipe in my book.
Another thing I love about stir-fries is how easy they are to change up based on what you have on hand. Be sure and check out my stir-fry ‘formula’ below so the next time you need to empty your vegetable drawer, you’re ready to go.
My Stir Fry ‘Formula’: My personal favorite is 3 pounds of veggies to 1 pound of meat, along with at least 3/4 cup of sauce. You can vary this according to your own tastes, but I do the 3:1 ratio because I like to make sure we’re getting in plenty of veggies!
The 3 Stir Fry Sauces
- Ginger Garlic: This one is a classic but straightforward flavor combo we never get tired of.
- Curry: for this one, you can use any curry powder you’d like. Or you can use any Asian seasoning blend, or even a bit of Thai curry paste as your flavor.
- Lemon Sesame: We both love the light, citrusy flavor of this one. But it’s still satisfying thanks to the toasted sesame oil.
For the veggies, you can use any combination you’d like. Or get a mix of things to stir-fry together that make for bright rainbow colors. I like to do this to add variety to our veggie intake.
Is fresh or frozen veggies better for stir fries
Hands down, fresh veggies will give you the best texture in a stir-fry. However, frozen veggies are more cost-effective and can be used; however, the texture will always be much softer.
Tips for using frozen veggies in a stir fry:
- Thaw the frozen veggies first and drain off any excess liquid.
- Add them in towards the end of the cooking time. Frozen veggies need way less time because they’ve already been partially cooked before they were frozen.
Final Tip for Meal Prepping the Sauces: I store my stir fry sauces in 1 cup glass mason jars in the freezer. This has worked really well because I can just put them in the basket near the top in my deep freeze where they won’t be jostled around.
I hope you’ll enjoy these 3 different sauces in your stir fries! If you do make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
Stir Fry:
- 2 tbsp avocado oil
- 1 pound boneless skinless chicken thighs - cut into bite sized pieces, see notes
- 3 pounds mixed veggies - cut into bite sized pieces, 14-16 cups, (I used broccoli, carrots, onion, bell pepper, and purple cabbage in the photos)
Ginger Garlic Sauce:
- 2 tbsp minced ginger
- 2 cloves garlic - minced
- 1/2 cup coconut aminos - or gluten free soy sauce
- 1/2 tsp red pepper flakes
Lemon Sesame:
- 1 tbsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup coconut aminos - or gluten free soy sauce
- 1 tbsp minced ginger
- 2 cloves garlic - minced
- 2 tsp toasted sesame oil
Curry:
- 2-3 tsp curry powder - see notes
- 1 tbsp minced ginger
- 2 cloves garlic - minced
- 1/2 cup coconut aminos - or gluten free soy sauce
INSTRUCTIONS
- Prep your choice of meat and veggies, and set them aside.
- Next, choose one of the sauces, and if you’re going to use the sauce right away, keep the garlic and ginger separate. If you’re prepping sauces to freeze, mix all the ingredients for each sauce, then portion out and freeze for up to 3 months.
- To make the stir-fry, heat a very large skillet (15") over high heat. When the skillet is hot, add 1 tablespoon of oil and sauté the meat. When it’s browned and done, remove it from the pan and set it aside.
- Next, add the remaining tablespoon of oil to the pan along with the veggies. Stir fry until the veggies are crisp-tender, 6-8 minutes.
- Then add the garlic and ginger if you’ve kept them out separately to sauté for about 1 minute. Finally, add the remaining sauce ingredients of whichever one you’ve chosen, along with the cooked chicken. Then cook for 1-2 additional minutes and serve.
- If you’re using a sauce you’ve prepped ahead and frozen, pour the thawed sauce into the pan and cook, stirring to combine for 1-2 minutes.
- Serve immediately with your choice of sides!
NOTES
nutrition facts
Whole30 Chicken Stir Fry with 3 Sauces
Ingredients
Stir Fry:
- 2 tbsp avocado oil
- 1 pound boneless skinless chicken thighs cut into bite sized pieces, see notes
- 3 pounds mixed veggies cut into bite sized pieces, 14-16 cups, (I used broccoli, carrots, onion, bell pepper, and purple cabbage in the photos)
Ginger Garlic Sauce:
- 2 tbsp minced ginger
- 2 cloves garlic minced
- 1/2 cup coconut aminos or gluten free soy sauce
- 1/2 tsp red pepper flakes
Lemon Sesame:
- 1 tbsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup coconut aminos or gluten free soy sauce
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 2 tsp toasted sesame oil
Curry:
- 2-3 tsp curry powder see notes
- 1 tbsp minced ginger
- 2 cloves garlic minced
- 1/2 cup coconut aminos or gluten free soy sauce
Instructions
- Prep your choice of meat and veggies, and set them aside.
- Next, choose one of the sauces, and if you’re going to use the sauce right away, keep the garlic and ginger separate. If you’re prepping sauces to freeze, mix all the ingredients for each sauce, then portion out and freeze for up to 3 months.
- To make the stir-fry, heat a very large skillet (15") over high heat. When the skillet is hot, add 1 tablespoon of oil and sauté the meat. When it’s browned and done, remove it from the pan and set it aside.
- Next, add the remaining tablespoon of oil to the pan along with the veggies. Stir fry until the veggies are crisp-tender, 6-8 minutes.
- Then add the garlic and ginger if you’ve kept them out separately to sauté for about 1 minute. Finally, add the remaining sauce ingredients of whichever one you’ve chosen, along with the cooked chicken. Then cook for 1-2 additional minutes and serve.
- If you’re using a sauce you’ve prepped ahead and frozen, pour the thawed sauce into the pan and cook, stirring to combine for 1-2 minutes.
- Serve immediately with your choice of sides!
Notes
Nutrition
The recipe Whole30 Chicken Stir Fry with 3 Sauces appeared first on Get Inspired Everyday! on December 30, 2019
https://getinspiredeveryday.com/food/whole30-chicken-stir-fry-with-3-sauces/
