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An Easy 21 Day Fix Asian Stir Fry for a quick weeknight dinner!
So you ever have one of those days where you would literally forget everything even things that are clearly marked on your to-do list? I have a piece of paper that I keep in my junk drawer that on one side says, “take out freezer food” and on the other side says “turn on dryer”. Obviously this is to have a HUGE visual reminder on my counter of these tasks I need to complete. Well let’s just say SOMETIMES I do not pay attention. Of course on the day that I needed to “take out the freezer food” aka ground turkey to make a recipe I had planned for, I forgot. So there we are with no meat base and very little to go off of for dinner.
Throwing Together 21 Day Fix Asian Stir Fry
So in my best Sandra Lee semi-homemade thought process, I scrounged (again) through our freezer, fridge and pantry to see what would go together! I had gotten a bunch of veggies from our CSA and was able to find some frozen pre-cooked chicken and quinoa kale blend. Thus the 21 Day Fix Asian Stir Fry was born.
I chopped up some veggies including broccoli, mushrooms, yellow peppers, scallions, carrots, and pea shoots.
Measured out 1 yellow of the quinoa blend and 1 red of the grilled chicken (one per person). Both from Costco!
Pulled out my starting line-up of spices, oils, etc.
Time to cook!
First I sautéed the veggies in a little bit of garlic and olive oil and sprinkled them with some s&p and some ginger! I removed the veggies from the heat after they had cooked and then heated up the chicken in the skillet. Once they were heated, I combined the veggies with the chicken and sprinkled some more ginger, sesame seeds, and a dash of coconut aminos! I also added in the quinoa kale which was conveniently heated in the microwave!
Seriously easy, seriously delicious. This is a gorgeous weeknight meal that I will definitely be making again!
1 1/4 cup precooked frozen chicken (I got mine from Costco)
1 cup quinoa/kale blend (also frozen from Costco)
Mixed veggies – I used broccoli, mushrooms, yellow peppers, scallions, chopped carrots, pea shoots
1 tbsp olive oil
2 cloves garlic
coconut aminos (soy sauce alternative, can be found at whole foods)
spices: ginger, salt, pepper, sesame seeds
Chop up veggies and garlic, put in a skillet, season with s&p and ginger and sauté in 1 tbsp olive oil until cooked but not mushy. Put in a separate bowl and cover with foil to keep warm.
Cook quinoa according to package directions and set aside.
Heat 1 1/4 cup frozen chicken in skillet according to package directions. Once heated through scramble 1 egg into pan with chicken and mix around. Add veggies and quinoa and stir together. Season to taste with S&P, ginger, sesame sides and a sprinkling of coconut aminos.
Makes two servings, I estimated this as 1 green, 3/4 red, 1/2 to 3/4 yellow (depends on how much quinoa), 1 tsp. The coconut aminos would technically be a blue I believe but I used so little for the whole recipe that I wouldn’t really count it. It was YUM!
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