Frozen Stir Fry Vegetables & Chicken

Boneless skinless chicken - breasts or thighs (or a mixture of both) are great for this recipe. Use fresh chicken or defrost (I give directions below).

Low-sodium soy sauce - use liquid aminos to make this recipe gluten-free

Garlic and ginger powder

Honey - I recommend raw honey, but any type works

Rice wine vinegar

Red pepper flakes - adds a touch of heat without being overwhelming; cut out the flakes if you want a super mild stir-fry

Toasted sesame oil

Cornstarch - thickens up the stir-fry sauce

Olive oil or avocado oil

Frozen vegetables - green beans, broccoli, sweet peppers, or stir-fry blend are all great

subheading: Substitutions:

Coconut liquid aminos - use this to make this recipe gluten-free

Protein - thinly sliced pork or raw shrimp also work well in place of the chicken

Honey - the same amount of agave syrup can work as a substitute

Red pepper flakes - 1 to 2 teaspoons sriracha can work in place of the red pepper flakes if you want more kick

Oil - peanut oil can substitute for olive or avocado oil

Directions at maesmenu.com

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