#stirfrylove

This recipe for Mongolian Chicken Stir-Fry is flavorful and quick to prepare. Serve this tasty dish over rice to enjoy the tender chicken slices coated in the savory, slightly sweet sauce.

Ingredients: 1 lb boneless chicken, thinly sliced. 2 tablespoons vegetable oil. 1/2 cup soy sauce. 1/2 cup water. 1/3 cup brown sugar. 3 cloves garlic, minced. 1 teaspoon ginger, grated. 1/2 teaspoon red pepper flakes. 2 green onions, chopped. 1 tablespoon cornstarch. 2 tablespoons water. Sesame seeds for garnish.

Instructions: To make the sauce, combine the soy sauce, water, brown sugar, ginger, garlic, and red pepper flakes in a bowl. Vegetable oil should be heated over medium-high heat in a big skillet. Cook the chicken slices in the skillet until they are thoroughly cooked and browned. After adding the sauce to the skillet with the cooked chicken, stir to coat. Make a slurry with 2 tablespoons water and cornstarch in a small bowl. Once the slurry is added to the skillet, stir the sauce until it thickens. Stir-fry the chopped green onions for an additional two minutes. Top the Mongolian Chicken Stir-Fry with sesame seeds and serve it over rice. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes

This is a quick and tasty stir-fry with tender chicken and crisp vegetables tossed in a tasty teriyaki sauce. Great for busy weeknights when you need a quick and filling meal!

Ingredients: 1 lb chicken breast, thinly sliced. 2 cups mixed vegetables bell peppers, broccoli, carrots. 1/4 cup teriyaki sauce. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked rice, for serving.

Instructions: In a bowl, combine teriyaki sauce, soy sauce, sesame oil, garlic, and ginger. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add sliced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside. In the same skillet, add mixed vegetables and stir-fry for 3-4 minutes, or until tender-crisp. Return chicken to the skillet, pour the sauce over the chicken and vegetables, and toss to coat evenly. Cook for an additional 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a quick and tasty stir-fry recipe with colorful vegetables and fluffy scrambled eggs. It makes a healthy and filling meal. Good for a busy day!

Ingredients: 2 eggs. 1/2 cup bell peppers, thinly sliced. 1/2 cup broccoli florets. 1/4 cup carrots, julienned. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon vegetable oil. Salt and pepper to taste. Green onions for garnish.

Instructions: In a pan, heat vegetable oil over medium-high heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Slice the bell pepper, broccoli florets, and carrots into thin strips and add them to the pan. To make the vegetables soft, stir-fry them for three to four minutes. Move the vegetables to one side of the pan and crack two eggs into the other side. Use a spatula to break up the eggs and cook them all the way through. Add the stir-fried vegetables to the scrambled eggs and mix them together well. After adding the soy sauce, stir-fry for another two to three minutes, or until everything is hot. Add pepper and salt to taste. Add some chopped green onions on top, and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

A quick and easy chicken and green bean stir fry is great for dinner during the week when you're busy. It's a healthy meal that only takes 10 minutes to make and is full of flavor and nutrients.

Ingredients: 2 chicken breasts, thinly sliced. 2 cups green beans, trimmed and halved. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 teaspoon ginger, minced. Salt and pepper to taste. Optional: red pepper flakes for heat.

Instructions: In a large skillet or wok, heat olive oil over medium-high heat. Add minced garlic and ginger, saut until fragrant, about 1 minute. Add sliced chicken to the skillet, season with salt and pepper. Stir-fry until chicken is cooked through, about 3-4 minutes. Add green beans to the skillet, stir-fry for another 3-4 minutes until they are tender-crisp. Pour in soy sauce and sesame oil, toss everything together until well combined. If desired, sprinkle red pepper flakes for added heat. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 5 minutes

A flavorful stir-fry with broccoli, mushrooms, and a soy-sesame sauce that is both quick and delicious. Ideal for Monday is Meatless!

Ingredients: 2 cups mushrooms, sliced. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 small onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice or noodles for serving.

Instructions: In a small bowl, mix soy sauce, sesame oil, cornstarch, and a pinch of salt and pepper. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add sliced mushrooms, broccoli florets, red bell pepper, and onion to the skillet. Stir-fry for 5-7 minutes until vegetables are tender but still crisp. Pour the sauce mixture over the vegetables and stir well. Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables. Remove from heat and serve hot over cooked rice or noodles. Garnish with sesame seeds or sliced green onions if desired. Enjoy your Meat Free Monday Mushroom & Broccoli Stir-Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

Experience a burst of flavors and vibrant colors with Stir Fried Pork and Mixed Veggies. This quick and healthy dish combines tender slices of pork with a variety of colorful vegetables, creating a delightful stir fry that's perfect for a quick weeknight meal.

Ingredients: 1 lb pork tenderloin, thinly sliced. 2 cups mixed vegetables broccoli, bell peppers, snap peas, carrots, chopped. 3 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons vegetable oil. Salt and pepper to taste. Green onions and sesame seeds for garnish.

Instructions: In a bowl, marinate the sliced pork with soy sauce, oyster sauce, minced garlic, and grated ginger. Let it marinate for at least 15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated pork to the hot wok and stir-fry until browned and cooked through. Remove the pork from the wok and set aside. In the same wok, add a bit more oil if needed. Add the mixed vegetables and stir-fry until they are crisp-tender. Return the cooked pork to the wok with the vegetables. Drizzle sesame oil over the mixture and toss everything together until well combined. Season with salt and pepper to taste. Garnish with chopped green onions and sesame seeds. Serve the Stir Fried Pork and Mixed Veggies over steamed rice or noodles. Enjoy your delicious and colorful Stir Fried Pork and Mixed Veggies!

Prep Time: 20 minutes

Cook Time: 15 minutes

A delicious and healthy keto-friendly version of a classic Chinese stir fry, packed with tender chicken and crisp vegetables in a flavorful sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tablespoons soy sauce or tamari for gluten-free. 2 tablespoons sesame oil. 2 cloves garlic, minced. 1 tablespoon fresh ginger, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1 tablespoon rice vinegar. 2 tablespoons coconut aminos. 1 teaspoon erythritol or your preferred keto-friendly sweetener. 2 tablespoons avocado oil or olive oil. Salt and pepper to taste. Green onions for garnish.

Instructions: Mix soy sauce, sesame oil, garlic, and ginger in a small bowl with a whisk. Put chicken slices in this mixture and let them sit for at least 15 minutes. To make the sauce, put the coconut aminos, rice vinegar, and erythritol in a different small bowl. Put away. Put avocado oil in a big skillet and heat it over medium-high heat. The chicken slices should be browned and fully cooked after adding them. This should take about 5 to 6 minutes. Take the chicken out of the pan and set it aside. Put broccoli, snap peas, and bell pepper in the same pan. It will take about 4 to 5 minutes of stir-frying until the vegetables are soft but still crisp. Put the cooked chicken back in the pan. Cover the chicken and vegetables with the sauce that you have made. Mix everything together well and cover it all evenly. Add two to three more minutes of cooking. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes