Five Minute Stir Fry


Five Minute Stir Fry

So, you’ve made Maple Dijon Chicken with Cranberry Rice and Roasted Veggies and now comes the amazing part...

Here are two UNIQUE meals you can make using those leftovers. They are SO good and SUPER fast, what could be better than that?


LEFTOVER REMIX MEAL #1: Five Minute Stir Fry

Serves 2

Ingredients:

  • 1 tablespoon olive oil
  • 3/4 pound or 2 cooked chicken breast halves, thinly sliced or cubed*
  • 1 red bell pepper
  • ¼ cup chicken stock
  • 3 tablespoons chili garlic sauce
  • 1 tablespoon soy sauce or liquid aminos
  • 2 teaspoons cornstarch
  • 1 cup cooked wild or brown rice*
  • 4-6 ounces snow peas
  • ½ cup peanuts
  • Red pepper flakes, as needed

*If cooking the “stack” of 3 meals, you will have this leftover from Maple Dijon Chicken with Cranberry Rice and Roasted Veggies.

Directions:

  1. Heat 1 tbsp olive oil in a large skillet.
  2. Slice red pepper in half and remove seeds. Cut into ¼ inch strips. Make stir fry sauce by combining chicken stock, chili garlic sauce, soy sauce or liquid aminos and cornstarch in a small bowl.
  3. Add chicken, peppers, and snow peas to the heated skillet and saute for 2-3 minutes, then pour over your sauce. Cook for a minute more then serve stir fry over rice. Top with peanuts and red pepper flakes.

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LEFTOVER REMIX MEAL #2: Stuffed Acorn Squash Bowls

Serves 2


Ingredients:

  • 8 ounces roasted or steamed brussels sprouts*
  • 8 ounces roasted or steamed baby carrots*
  • 1 cup cooked wild or brown rice mixed with a small handful of dried cranberries*
  • 1 teaspoon garlic powder
  • ¾ pound or 2 cooked chicken breast halves, thinly sliced or cubed*
  • A dash of thyme
  • Salt and pepper, as needed
  • 1 acorn squash
  • ¼ cup chopped walnuts or almonds
  • ¼ cup grated Parmesan

*If cooking the “stack” of 3 meals, you will have this leftover from Maple Dijon Chicken with Cranberry Rice and Roasted Veggies.


Directions:

  1. Preheat oven to 425.
  2. Warm acorn squash in the microwave for 2 minutes as this makes for easier cutting. Slice squash in half and scoop out the seeds from each half; discard seeds or save for roasting. Place each squash half, open side down, on a prepared baking sheet. Roast until tender, about 20 minutes.
  3. About 5 minutes before squash is done, roughly dice brussels and carrots. In a large bowl, combine rice, chicken, brussels, carrots, garlic powder, a dash of thyme and some S/P. Stuff each acorn squash bowl with this mixture. Place the stuffed squash bowls on a baking sheet.
  4. In a small bowl, combine chopped walnuts or almonds with grated Parmesan. Sprinkle this mixture atop each squash and bake for an additional 7-10 minutes until warmed throughout and tops are slightly brown.

Our meal stacking system changes everything.

With these meal plans, you can make 6 clean, gluten free and unique meals in 1 hour TOTAL hands-on time per week.

Get 2 Weeks Free!

Each day’s cooking is a building block for the next day’s meal.

The plan is divided into 2 STACKS, with a BASE BLOCK that begins each STACK. These BASE BLOCKS are the days we cook our proteins and veggies and take only 20 hands-on minutes in the kitchen.

Then on the other days, we change or add to the foods that were made in the BASE BLOCK in order to create 2 more unique meals in each STACK. And get this, those meals only take about 5 minutes for you to assemble.

Featured in:

Amy’s ‘meal stacks’ are a brilliant way to make cooking with real ingredients an easy, manageable option for busy people who want to eat with intention. Her program covers the basics of stocking a kitchen and how to cook satisfying meals by mixing and matching fresh produce, proteins, and pantry items creatively throughout the week. - Amy Robb, Publisher, Edible Northeast Florida