Chicken & Veggie Stir-Fry
5 months ago

Chicken and Veggie Stir Fry

This simple stir fry dinner comes together fast thanks to L&B Stir Fry Mix, a delicious blend of broccoli, bok choy, red pepper, red onion, carrots and snow peas. Tip: For a spicier stir fry, add ½ teaspoon hot red pepper flakes to the marinade.

4 servings
Preparation time: 30 minutes


2 tablespoons tamari or soy sauce
2 tablespoons organic honey
2 tablespoons water
1 pound boneless, skinless chicken breasts
3 teaspoons grated fresh ginger
3 cloves garlic, thinly sliced
3 tablespoons avocado oil (divided)
2 (10-ounce) packages L&B Stir Fry Mix
2 teaspoons toasted sesame oil
2 teaspoons sesame seeds
2 scallions, chopped
½ teaspoon hot red pepper flakes (optional)


  1. In a small bowl combine tamari, honey and water. Cut chicken breast into bite-sized pieces. Grate the ginger and slice the garlic.
  2. Heat a large skillet over high heat. Add 2 tablespoons oil and the L&B Stir Fry Mix; sauté 4 minutes. Remove vegetables from pan and set aside.
  3. Lower heat to medium high. Add 1 tablespoon oil and chicken to skillet. Sauté until nearly cooked through (with the insides still slightly pink), about 5 minutes.
  4. Lower heat to medium and add the garlic and ginger. Fry for 30 seconds, add the marinade and cook for an additional minute.
  5. Add sautéed vegetables and turn the heat back up to high. Cook for an additional 1-2 minutes, stirring often, until the chicken is cooked. Remove from heat and stir in sesame oil. Serve immediately with brown rice, garnished with sesame seeds and chopped scallions.
Chicken & Veggie Stir-Fry