Summer Stir Fry

Prep Time 20 minutes | Cook Time 30 minutes | Serves 4

INGREDIENTS

1 lb boneless skinless chicken breasts or thighs

2 bell peppers

1 onion

1/2 small cabbage head

1 zucchini or squash

1 cup filet beans

1/2 cup vegetable or chicken stock

3 cloves garlic, minced

1/4 cup low sodium soy sauce

2 tbsp sesame oil

1 tbsp sesame seeds

1 tsp chili flakes

1 tbsp ginger, minced

2 tbsp olive oil

2 scallions, chopped

directions

Slice the chicken into 1/4 inch-thick strips. Heat a saute pan or a wok on medium heat. Add the olive oil and once hot, sear the chicken strips for two minutes on each side. Don’t over crowd the pan so the chicken sears well. Remove from the pan and set aside.

Prep the vegetables. Slice the bell peppers into strips. Cut the onion in half and slice it as well. Dice the zucchini or squash and shred the cabbage. Mix all the vegetables together and add to the wok along with ginger, garlic, and chili flakes.

Saute for a few minutes, then add the soy sauce and vegetable stick. Close the lid to cook the vegetables through, about 5 minutes.

Remove the lid, add chicken strips, and mix well. Add in sesame oil and toss everything well. Taste for seasoning and add salt or sesame oil if necessary. Finish with scallions.