This is a go-to recipe for me when I have veggies I need to use up. It’s super easy and delicious! 🙂 You really can throw anything in and it is pretty hard to mess up. The trickiest part is probably throwing the meat and veggies into the pan in the right order. If you throw everything in at once, some veggies will take longer to cook than others and ones that cook quicker will end up really soggy by the end. So you want to be sure to put the meat and veggies that take longer to cook in early and add the ones that cook quickly at the end.
Start with all your meat and veggies. I used 2 large chicken breasts, a bunch of asparagus, 2 portobello mushroom caps, 2 cups of cauliflower, an inch of ginger, and one 1 jalapeno.
Dice chicken into chunks and season however you want. I used garlic salt and red pepper flakes because I love garlic and I love spicy.
Heat your skillet and put in your choice of oil. I recommend olive oil or coconut oil. I used coconut.
Throw in the chicken and cook it by itself until sides are browned and it is almost fully cooked. It should still be slightly pink because it will continue to cook when you put in all the vegetables. While the chicken is cooking, chop up the other veggies.
Once this chicken is mostly cooked put in your veggies. I put the cauliflower in first because it takes the longest to cook. Cook the cauliflower until it starts to get soft, about 5-8 minutes. At this point I also added the ginger and minced garlic.
Next I put in the asparagus and jalapeno and cooked for another 3-5 minutes. Cover for 2-3 minutes to cook vegetables more.
Lastly I threw in the mushrooms and added the coconut aminos and and siracha sauce.
If you aren’t familiar with coconut aminos, it is a soy sauce substitute that is much better for you! It is gluten-free, organic, and non-GMO. It is even nutrient-rich. It’s very low glycemic and has 17 amino acids, minerals, and vitamins. You can get it at most grocery stores, probably in the gluten free section. If you don’t have it on hand you can also use soy sauce instead.
Cook for 3-5 minutes until mushrooms are soft. Add any other seasoning you prefer and then you’re done! Serves about 4, or keep all the left overs for yourself! 🙂