quick and easy chicken stir fry (whole30 compliant)

After almost 13 years as a stay-at-home mom, I’ve started substitute teaching this year. I love the flexibility and the ability to help (at least a little bit) with finances. But, wow, getting back into a work schedule kind of messes with my “prep dinner during the day” plan. So I’ve been finding some quick easy meals for the days when I don’t have my crock pot meal going and it’s way too cold to fire up the grill (like today, for example, with a high of 16F. But I digress…) Today I’m sharing a simple stir fry. No recipe is needed and I can have dinner ready from prep to table in less than 30 minutes. I wasn’t really going to share this but a friend said she’d never made stir fry so I figured it can’t hurt to share! Always good to have one more menu item in your arsenal!

Ingredients: chicken (I used chicken breast but do what works for you), stir fry veggies (I buy a giant bag at Costco), olive oil, coconut aminos (or soy sauce if not Whole30), spices of your choice (I kept it simple with salt, pepper and garlic).

There are different ways to make stir fry, but I find it’s easier to gauge if ingredients are cooked when I cook the meat and veggies separately. I find that when I cook them together, my meat always ends up overcooked (and very disappointing).

Add a few Tablespoons of olive oil to each pan.  Add chicken to one pan and veggies to the other.  Season however you like.  I added coconut aminos, salt and pepper to each pan and cooked up some garlic with the chicken.  If you are using frozen veggies I think they take a bit longer to cook than the chicken so I start that pan first. Once both veggies and chicken are cooked, combine them and serve. If you are not following a paleo or Whole30 diet, cook some rice or quinoa to serve along with the stir fry.  Easy peasy healthy meal in less than 30 minutes.