Stir fries are one of my favorite dinners to make for so many reasons. Probably the #1 reason is that while they’re veggie packed, they still taste amazing. Any way I can eat lots of veggies, but without thinking about how many veggies I’m eating, is a go-to recipe in my book. Another thing I love about stir fries is how easy they are to change up according to whatever you have on hand. Be sure and check out my stir fry ‘formula’ below so the next time you need to empty out your vegetable drawer, you’re ready to go.
The 3 Stir Fry Sauces:
For the veggies, you can use any combination you’d like. Or get a mix of things to stir fry together that makes for bright rainbow colors. I like to do this to add veggie variety to our diet.
Is fresh or frozen veggies better for stir fries?
Hands down, by far and away, fresh veggies will give you the best texture in a stir fry. However frozen veggies are more cost effective and can be used, just know the texture will always be much softer. Tips for using frozen veggies in a stir fry: I hope you’ll enjoy these 3 different sauces in your stir fries! If you do make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos. I store my stir fry sauces in 1 cup glass mason jars in the freezer. This has worked really well because I can just put them in the basket near the top in my deep freeze where they won’t be jostled around. 5 from 1 review 2 Tablespoons avocado oil 1 pound boneless skinless chicken thighs, cut into bite sized pieces, see notes 3 pounds mixed veggies, cut into bite sized pieces, 14-16 cups, (I used broccoli, carrots, onion, bell pepper, and purple cabbage in the photos) Ginger Garlic Sauce: 2 Tablespoons minced ginger 2 cloves garlic, minced 1/2 cup coconut aminos, or gluten free soy sauce 1/2 Teaspoon red pepper flakes Lemon Sesame: 1 Tablespoon finely grated lemon zest 1 Tablespoon fresh lemon juice 1/2 cup coconut aminos, or gluten free soy sauce 1 Tablespoon minced ginger 2 cloves garlic, minced 2 Teaspoons toasted sesame oil Curry: 2–3 Teaspoons curry powder, see notes 1 Tablespoon minced ginger 2 cloves garlic, minced 1/2 cup coconut aminos, or gluten free soy sauce Next choose one of the sauces, and if you’re going to use the sauce right away, keep the garlic and ginger separate. If you’re prepping the sauces to go into the freezer, mix all the ingredients for each sauce together, then portion out and freeze for up to 3 months. To make the stir fry, heat a very large skillet, (15″) over high heat. When the skillet is hot, add 1 tablespoon of oil and sauté the meat. When it’s browned and done, remove it from the pan and set it aside. Next add the remaining tablespoon of oil to the pan along with the veggies. Stir fry until the veggies are crisp tender, 6-8 minutes. Then add the garlic and ginger if you’ve kept them out separate to sauté for about 1 minute. And finally add the remaining sauce ingredients of whichever one you’ve chosen and cooked chicken. Then cook for 1-2 additional minutes and serve. If you’re using a sauce you’ve prepped ahead and frozen, pour the thawed sauce into the pan and cook stirring to combine for 1-2 minutes. Serve immediately with your choice of sides! Curry powder really varies in heat, so add a small amount and then add more to taste if it’s not too spicy. The nutrition analysis is for the garlic ginger sauce, but may vary slightly depending on which veggies and meat you choose to use. Sauce Meal Prep: I store mine in 1 cup glass containers because they’re about 3/4 cup sauce giving them plenty of expansion room as they freeze.
