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Easy Stir Fry

We have become stuck in a bit of a routine with our go to being carb-free fajita bowls which are super quick, easy and flavorful. No joke, we probably eat that 3 times a week. But we love it!


In trying to branch out a little more I decided to give a stir fry recipe a try. Near Dave’s work there is a Hibachi restaurant we are hooked on, so I tried looking for recipes similar to that. Most recipes I found online were pretty much the same, and I ended up using a mix of the ones I found. 

It wasn’t quite as good as what we get at the restaurant, the sauce came out a bit thin and not quite a glaze like I wanted, but I was still very pleased with how it turned out! It was so easy to throw together, yummy, and will easily become our new go to! So now at least we have two good, easy meals we can repeat all the time!

Now this is the not the healthy version. I am going to try out some other recipes with different sauces to try and make it as healthy as possible, and will share that update later! But for a first shot and a quick, easy meal, here’s what I have;

What you will need;

For chicken;
4 large chicken breasts, chopped 
1 teaspoon sesame oil
1 tablespoon Olive oil 
(Most stir fry recipes call for butter or veggie oil 
but I feel like those stink up the house, so I always use olive oil!) 
2 tablespoons Soy sauce
1 teaspoon Lemon juice

For veggies;
Mixed veggies 
(peppers, onions, carrots, zucchini, broccoli, mushrooms…) 

1 teaspoon sesame oil
1 tablespoon Olive oil 
2 tablespoons Soy sauce
1 teaspoon Lemon juice

For fried rice;
1 cup cooked rice
1 tablespoon olive oil 
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/3 cup peas
1/3 cup chopped carrots
1/2 diced onion
2 eggs 

Heat 1 teaspoon of sesame oil and 1 tablespoon of olive oil in a large pan or wok over medium heat. Add chicken and soy sauce and lemon. Cook until almost fully cooked, then add veggies and remaining ingredients; sesame oil, olive oil, soy sauce and lemon juice. Cook until veggies are cooked through. 

Using the same pan, add oil and onion over medium high heat. Cook until translucent. Add rice, soy sauce, sesame oil, and carrots. After about 3 minutes, over medium heat, stirring occasionally, add eggs and peas, stirring frequently to scramble eggs. 

And you’re done!

We topped ours with Sriracha and store bought Yum Yum sauce, which was better than I expected. Next time I will try making my own Yum Yum sauce as it seems pretty easy! 

Obviously you could leave out the rice and extra sauces, and just do lettuce wraps instead to make it a bit healthier and quicker! We will probably do that next time. As I learned you can just about throw any veggies into a stir fry, so it’s the perfect way to use up veggies that are getting a little old in the fridge! Love it!

This recipe made enough for four meals, dinner that night and then lunch for each of us the next day, which is what I do with pretty much every meal we make. Makes it so much easier when Dave needs lunch for work! 

Do you have any stir fry tips? Let me know!

Happy Saturday! 

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