Mix ‘n Match Stir-Fry
Let this dish be your answer to the lame excuse: “I don’t have time to cook.” Nope—you do! While this recipe features chicken, many other protein and vegetable options will work. The flexible stir-fry method means you can use whatever you have on hand.
PER SERVING 415 CALORIES 
TOTAL TIME 27 MINUTES 
GROCERIES 6 INGREDIENTS
Makes: 4 servings
Serving size: 1 cup stir-fry plus 1 cup cooked rice
1 tbsp olive oil
1lb (450g) boneless, skinless chicken breasts, cut into ¼-inch strips
3 cups chopped or sliced vegetables (fresh or frozen)
¼ cup teriyaki sauce (I like Trader Joe’s Soyaki)
4 cups cooked brown rice
Sriracha chili sauce (optional)
- Heat the oil in a large skillet over high heat. When the oil begins to shimmer, add the chicken and cook for 6 minutes, turning the pieces over halfway through cooking.
- Add the vegetables and teriyaki sauce, and continue cooking, tossing frequently, for about 5 more minutes or until the chicken is completely cooked and the vegetables are tender crisp.
- Serve over the rice and top with the Sriracha, if using. Store in the fridge for up to 5 days.
{TIP}
Try beef with broccoli and carrots, shrimp with mushrooms and baby corn, or tofu with peppers and onions. Cook shrimp or tofu about 3 to 4 minutes before adding veggies; cook steak about 8 to 10 minutes before adding veggies.
Per serving: 8g fat, 1g saturated fat, 52g carbohydrates, 32g protein