Vegetable Stir-Fry with Tofu Or Chicken
Easy · 14 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- Avocado oil spray
- 2 garlic cloves, minced
- 1 (14-oz) package extra-firm tofu or 8 oz skinless boneless chicken breast, cut into cubes
- 2 cups organic Brussels sprouts, cut into quarters
- 2 cups organic broccoli florets, cut in half
- 2 organic celery ribs, thinly sliced
- 1 cup organic sugar snap peas
- 1/4 cup lemon juice
- 1/4 cup low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 tsp Sriracha sauce
- 1/2 tsp ground ginger
Instructions
- Lightly spray-coat a medium-size nonstick skillet or wok with avocado oil spray. Place on the stove over medium-high heat. Add garlic and sauté until fragrant. Add tofu or chicken; allow to cook on each side for 5 minutes. Add Brussels sprouts, cover and cook for a few minutes. Remove the cover; stir in the broccoli, celery and peas.
- Prepare the sauce: In a small bowl, whisk together the sauce ingredients. Drizzle the sauce over the vegetable medley. Cover and cook 8 to 10 minutes more, until the vegetables are crisp-tender. Makes 4 servings.
- Tip: Serve over cooked rice or angel hair pasta.
Tags: pepperplate-import