Clean Out The Fridge Chicken Veggie Stir Fry! Add any leftover veggies from the fridge, toss in chicken and soy free stir-free sauce for a quick and delicious meal! Naturally gluten fee and lower in carbs. Gluten Free + Paleo + Low Calorie
Do you ever get to the end of the week and there’s random veggies in the fridge half dead and you’re not sure what to do with them? Then this clean out the fridge chicken veggie stir-fry is for you!
At the beginning of every week, I prep a ton of veggies. Cut, chop, roast, etc. so they’re ready for quick meals or as sides. I aim to eat 6-8 veggies a day (it’s really not as hard as it looks) so that means I have a lot of veggies always lurking in my refrigerator.
As a side note, I don’t necessarily eat a lot of veggies for good health. I know I shouldn’t say that as a nutritionist, but it’s true. The REAL reason I eat that many veggies is to control my sugar cravings. This is something I teach in my 14 day sugar reset challenge. Last challenge for 2018 starts September 10th so make sure you get in on it!
Okay, but for reals. This chicken veggie stir-fry is perfect for a Friday or Saturday night when you don’t know what to eat and don’t feel like going out. Grab all your leftover veggies from the fridge (any veggies work!), toss them in a wok with a lean protein and a soy free stir-fry sauce. Dinner done!
Or, if you don’t have leftover veggies you can always make it from scratch! This easy meal is going on my meal plans so subscribe to get it!
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Chicken Veggie Stir Fry
Clean Out The Fridge Chicken Veggie Stir Fry! Add any leftover veggies from the fridge, toss in chicken and soy free stir-free sauce for a quick and delicious meal! Naturally gluten fee and lower in carbs. Gluten Free + Paleo + Low Calorie
Ingredients
- 1 lb chicken breast boneless, skinless, cubed
- 2 tbsp extra virgin olive oil
- 1 zucchini diced
- 1 red bell pepper diced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup soy free stir-fry sauce
- salt and pepper to taste
- optional green onions sliced
Instructions
Bring a large wok or sauté pan to medium heat. Add extra virgin olive oil. Heat 1-2 minutes then add cubed chicken, salt and pepper. Toss to combine.
Cook 5-6 minutes then flip and continue cooking. Add the bell pepper and broccoli florets to the pan while the chicken continues to cook. Tossing frequently for another 5-6 minutes.
Last add the zucchini, snap peas and stir-fry sauce. Toss to combine. Cook 3-4 minutes until zucchini is tender.
Reduce the heat and serve immediately garnished with sliced green onions.
Recipe Notes
1 serving equals 1 1/4 cups.
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