At the risk of telling you something you already know (and I’m going to tell you anyway so just bear with me), stir fries are really easy, really quick to make, super delicious, and very adaptable to whatever you just so happen to have in your kitchen. The perfect last minute meal if you ask me! I especially like them because you can make so many different variations (vegetarian, anyone?) and you can make them so that they’re also really nutritious. I have to admit, I love rice and usually anything that goes with it so that’s another big plus for this dish in my book!

These vegetables are all from my own garden 🙂 I think I may have left some of the carrots in the ground for too long but they were still really good!







recipe from Just a Matter of Thyme by Roxie Kelley and Friends

Ingredients (subject to change):
chicken breast, cut into bite size pieces (may also use shrimp, beef, or pork)
bell pepper
carrots
green beans
rice (whatever type you prefer, I used Jasmine)
soy sauce
cooking oil (I used coconut oil but you can also use vegetable oil, peanut oil, or olive oil)

Note: zucchini, onion, broccoli, and/or cauliflower would also be really good additions to this dish!

Directions:
Coat the bottom of a large frying pan with cooking oil (I used about 2 tablespoons and added a little more after adding the vegetables). Heat the oil and add the chicken. Season lightly, if desired, with salt. Cook and stir until meat is tender but not brown. Add the vegetables and continue to cook over medium-high heat, stirring occasionally. Cook until vegetables meet desired level of tenderness/crispness. Add soy sauce, if desired (I only added a few tablespoons because Joe is a very plain eater).
Serve with rice.

Enjoy!

❤Britt