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A Quick and Healthy Stir Fry Using Pantry Staples

Looking for a quick and healthy meal idea that utilizes foods that you probably have on hand? Look no further than this stir fry recipe using pantry staples! Stir fry is an easily adaptable dish that is incredibly flavorful and will make the whole family happy.

A homemade stir fry doesn’t have to be complicated. With a few simple ingredients, every day food can be turned into a delicious and healthy bowl that is infused with Asian flavor.

Here’s what you’ll need for 4 servings:

  • 1 pound chicken breasts OR 14 ounces firm tofu
  • 2 tablespoons sesame oil (could substitute olive oil)
  • ½ small onion, diced
  • 2 garlic cloves, minced
  • 2 cups fresh or frozen veggies (bell pepper, snap peas, carrots, zucchini and/or broccoli)
  • 1 cup frozen shelled edamame
  • ¼ cup coconut aminos
  • ¼ cup water
  • 1 teaspoon rice vinegar (could sub juice of 1 lime)
  • 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger
  • Salt and pepper, to taste
  • Optional add ins: 1 tablespoon honey for sweetness or 1 tablespoon nut butter for creaminess
  • 2 cups cooked brown rice (or quinoa, or cauliflower rice)
  • Cilantro, chopped for garnish
  • Peanuts or cashews, chopped for garnish

Here’s how to make it:

If you’re opting for tofu, remove the tofu from the package. Stack a few paper towels on top of a plate, then the tofu, then a few more paper towels. Place something heavy and stable on top, like a saute pan. This will help drain out the excess moisture. Set aside, then cut into cubes before cooking.

If you’re cooking the chicken, slice in half horizontally and season both sides with salt and pepper. Heat a medium saute pan on medium-high and add a tablespoon of whatever oil you have on hand. Sear the chicken until a golden crust forms on both sides, about 5 minutes per side. Remove from the pan and set aside.

Meanwhile, heat a large saute pan over medium heat. Add the sesame oil, onion and carrots (if using) and saute until the onions are translucent, about 5 minutes. Add the garlic, remaining vegetables, and edamame. Saute for another 5 minutes or so, until the vegetables are bright in color. If you are cooking the tofu, you would add it with these vegetables to heat through.

Make the sauce directly in the pan by adding the coconut aminos, water, rice vinegar or lime juice, ginger, honey (if using) and nut butter (if using) to the pan. Stir to combine and bring to a simmer to thicken for about 10 minutes.

If using chicken, cut into cubes then add to the pan with the veggies.

Once the sauce has thickened, assemble the stir fry by spooning the stir fry mix over the brown rice and top with chopped cilantro and nuts.



Carly Paige, health coach and cooking instructor, believes that healthy doesn’t have to be hard. Her mission is to show you simple swaps in and out of the kitchen to elevate your everyday that will transform your health. Carly is the author of Simply Swapped Everyday, a healthy guide and cookbook with over 75 plant-powered recipes and founder of FitLiving Eats – a place where she shares nutritious recipes and how-to guides.

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