Recipe

Recipe: Veggie Packed Asian Stir Fry Bowls

We all need a handful of quick recipes that we can turn to when our time is short but we still want a nutritious yummy meal. This recipe is packed full of veggies, easy to modify based on time, and delicious. Try it out and tell us what you think!

Watch and cook along with Harmony or skip below for the recipe and time saving tips!

VEGGIE PACKED ASIAN STIR-FRY BOWLS

INGREDIENTS

  • 2-3 lbs Chicken breast or thighs

  • 2-3 lbs Veggies of choice (such as: broccoli, cauliflower, asparagus, snap/snow peas, carrots, onion, bell pepper, baby bok choy, cabbage, baby corn, etc)

  • Rice (white or brown) (or swap for cauliflower rice

  • EVOO or oil of choice

  • 1-1.5 cups Teriyaki sauce (or make your own!)

  • Corn starch or arrowroot powder

  • (Optional: rice wine vinegar, coconut aminos, soy sauce, honey, garlic, ginger, brown sugar, water)

EQUIPMENT

  • Instant Pot

  • Rice cooker or stove & pot

  • Wok or large pan

DIRECTIONS

  1. Get your rice cooking! I love my rice cooker. If you want to use your instant pot for the rice, you can do the chicken or rice first then the other. If you want to cook on the stove, that works too.

  2. Add chicken to the instant pot. Top with 1-1.5 cups of teriyaki sauce. Optionally add some other spices/seasonings (like rice wine vinegar, honey, etc). Close the vent/valve, set to Manual, High Pressure, 10 minutes and leave to do its thing.

  3. Add some oil to a wok or large pan and heat over medium or medium high heat (if shorter on time)

  4. Chop those veggies! I like to chop them in order of the veggies I want to cook longest (like onions), so I can add them to wok as they’re done being chopped. Stir and mix each time you add a new veggie.

  5. Season the veggies when they start to soften - salt, pepper, (optional: garlic, ginger) to taste.

  6. When the instant pot is done, let it naturally release for 5 minutes, then open the vent and rapid release.

  7. When the pressure has released, take the chicken out and either chop or shred using forks.

  8. Thicken the sauce in the instant pot - turn to saute. In a separate bowl, mix 1-2 tablespoons of corn starch or arrowroot powder into lukewarm water. Slowly pour and whisk or stir into the instant pot.

  9. As the sauce thickens, taste and adjust by adding any of the following: rice wine vinegar, coconut aminos/soy sauce, honey, brown sugar, garlic/ginger

  10. Assemble your bowls and ENJOY!!!

FLAVOR CHANGES

  1. Use fresh grated ginger, chopped garlic instead of powdered

  2. Spice it up by adding sriracha or other hot sauce to the instant pot

  3. Add a few tablespoons of peanut butter to the sauce instead of thickening with corn starch

TIME SAVING SWAPS

  • Use bottled teriyaki sauce only (don’t doctor it up with additional things)

  • Use a bag of frozen stir fry veggies instead of fresh - toss in the pan or microwave in a glass dish

  • Pick up a rotisserie chicken at the store - pull all the chicken off the bones, give it a quick chop and call it good

  • Skip making rice and just eat the veggies and chicken

  • Double the recipe and use half for lunches throughout the week

  • Double the recipe and freeze half for future dinners (freeze rice/veggies/chicken/sauce separately for easier thawing for feeding the whole family OR make individual servings and freeze for a quick meal for one)

IGtvthumbnail.jpg