Making a quick stir fry is so super easy and one of my favorite ways to eat a bunch of veggies. I love that you really can mix and match whatever veggies you have into a stir fry and it almost always comes out great. This recipe is super easy and has a pop of fresh ginger. You can also make this recipe vegan if you omit the meat or substitute with tofu.
- 3 Tablespoons Cucina Aurora Zesty Lemon Olive Oil
- ½ cup low sodium soy sauce (Gluten Free Soy Sauce works as well)
- ¼ cup brown sugar
- 3 cloves garlic, minced
- 1 TBSP fresh grated ginger (or 1 teaspoon ground ginger)
- 1 cup sliced carrots
- 1 cup snow peas
- 2 cups cooked brown rice
- In a large skillet heat the Lemon Olive Oil.
- Cook chicken, garlic and ginger until the chicken is cooked through. If using tofu, cook until just browned on the edges.
- Add the soy sauce and brown sugar cooking on high heat until the liquid starts to boil.
- Add the vegetables and cook an additional 2-3 minutes until veggies color brightens and they soften slightly.
- Remove from heat and spoon over rice. Enjoy!
