I LOVE stir fry. It is one of those meals that my mom used to make all the time for us growing up. It’s such an awesome meal that can be made, high protein & chalk full of veggies.
I was craving it the other day, but I knew I wasn’t going to have time to make my mom’s recipe with some late clients, so I decided to create a slow cooker recipe that would make my life a million times easier.
SLOW COOKER STIR FRY
INGREDIENTS (combine in crock pot)
- 4-6 chicken breasts cut into pieces
- 1/2 cup honey
- 1/2 cup coconut aminos (or soy sauce of your choice)
- 1/2 cup chicken broth
- 1/2 cup rice wine vinegar
- 1 tbs corn starch
- 2 tsp minced garlic
- 2 tsp ginger
- 1-2 tsp onion salt
- ground pepper to taste
- your choices of veggies (see below)
Combine everything but the veggies in your crock pot. Cut up all veggies you want in your stir fry. I like to add broccoli, cauliflower, snap peas, strips of bell peppers, mushrooms, baby corn, etc. You really can add anything you want to it. This is a super easy way to expand your meal & get a lot of veggies in. It is very versatile.
Steam the veggies separately. You can steam them with water if you would like. I like to steam them in a 1 cup of chicken broth, & some salt & pepper because it gives them a little more flavor. Once the veggies are almost cooked through, drain them, cover them, & throw them in the fridge. I made my veggies several hours before, so I could have it all prepped. Add your veggies to your cooked chicken to heat through & finish cooking before you eat them. Super simple. Super delicious. You can serve this over brown rice, quinoa, or you can just eat the chicken & veggies plain.
xoxoxo Megs