It’s the middle of the week and you are already beat! What do you do? Dinner needs to be made, and made healthy. No trips to McDonald’s for you but what to do? I have just the thing, stir-fry. It’s quick, healthy and quite easy to make! I’ll show you how in the video below.One of the great things about stir-fry is that it makes for a great fridge clean out dishClick To Tweet because you can throw just about any veggies you have on hand into the dish and still have a delightful meal that will fill your family’s belly.
This particular version comes from someone I follow on Google Plus who posted up her own version of stir-fry and it’s the best recipe I’ve tried so far. I took hers and modified it to work for my paleo, Whole30 friendly menu. The only caveat is that the Paleo Chef Sriracha is sweetened with organic orange blossom honey but the Sriracha is optional, so you can leave it out of that is problematic for you.
If you have the time and inclination, this dish goes great over spaghetti squash noodles. Last time we had stir-fry, the Mrs. had just made some spaghetti squash noodles and it was quite the delightful combination. If you wanted this over rice you could also try riced cauliflower, though I haven’t done so myself so I can’t comment on that… YET.
The stir fry I made in the video above actually came out kind of icky because I used waaaaay too much fish sauce. Protip: less is more when it comes to fish or oyster sauce. Trust me on this one.
- 1 medium onion, cut into ½-inch pieces
- 2 stem celery, cut into ¼-inch pieces
- 2 medium carrot, cut into ⅛-inch thick slices
- 3 pounds boneless, skinless chicken thigh meat cut into roughly 1-inch cubes
- 1 teaspoon kosher salt
- 2 Tablespoons minced garlic (about 4 large cloves garlic)
- 4 Tablespoons oil
- 3 Tablespoons oyster sauce
- 2 Tablespoons sriracha
- 2 Tablespoons distilled white vinegar
- ) In a bowl, mix the chicken with the kosher salt thoroughly and evenly and set aside.
- ) In another small bowl, combine the oyster sauce, sriracha, and distilled white vinegar and mix thoroughly.
- ) Heat a wok, skillet, or large saute pan to high, add 2 Tablespoons oil, and quickly stir fry the peppers, onion, carrot, and celery for about 2 minutes or until the onion just begins to turn translucent. Set the veggies aside on a plate or in a bowl.
- ) Heat your pan back up to high heat, add the other 2 Tablespoons of oil, and get that chicken cookin’! Cook until the chicken is no longer pink and juices run clear. Give the chicken a stir to redistribute and flip it, cook another 2 minutes or so.
- ) Stir in garlic and cook for about 30 seconds.
- ) Add in veggies, sauce mixture and toss to evenly mix into your stir fry.
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