This is one of those dishes where there are no strict rules! You will never get tired of stir fry if you substitute different proteins and experiment with vegetable and seasoning combinations. This is an easy, one-dish meal with a healthy balance of macronutrients.
Here is our favorite way of making stir fry...feel free to come up with your favorite!
Chicken breast, cubed
Yellow squash, sliced
Yellow onion, chopped
Sugar snap peas, cut in half
Shredded purple cabbage
Himalayan sea salt
Ground black pepper
1 Tbsp coconut oil
Liquid aminos or coconut aminos (soy substitute)
Melt coconut oil in large sautee pan over medium-high heat. Add chicken and season with salt and pepper. Cook until all sides are slightly browned and there is no pink in the center, approximately 10 minutes. Add all veggies except bean sprouts and cook until slightly tender and most of the liquid has cooked off. Add a few shakes of aminos while cooking. You shouldn’t need to salt your veggie because this is pretty salty but adjust to your preference. Sprinkle mixture with sesame seeds. Remove from heat and immediately stir in bean sprouts, enough to cover top of mixture. Plate and drizzle with teriyaki marinade.