I love having TONS of veggies in my stir fry. For this stir fry I used red, yellow, and orange sweet peppers, some green pepper, 1/4 of a small onion, three small baby carrots, three slices of sliced tomato, and a little bit of cut up broccoli. The more color and variety among your veggies, the better for you!! I like to cut up all my veggies before I start cooking anything so when I do have the pan all heated up everything is all ready to be thrown in.
All of the yummy veggies in the pan ready to be sautéed!I also had cooked a chicken breast and cut it up into small pieces to throw into my stir fry once I had sautéed the vegetables. I also cooked one cup of brown rice before hand as well. I find that cooking the chicken and rice before sautéing the veggies is easiest and saves me some time. Once the veggies are starting to brown I quickly add the already cooked chicken and rice, and a little all natural teriyaki (low sodium) sauce to give it a delicious flavor!
If you cover the veggies as they sauté and stir
occasionally the veggies will cook faster.
Allow everything to brown together for a few minutes and so the flavor
will be spread throughout the delicious mixture.
I let the rice, veggies, and chicken, sauté together for an additional four to five minutes and then I scoop out 3/4 a cup and enjoy!! A side of green beans with slivered almonds and mixed berries goes excellently with stir fry. Enjoy!!