Bites + Veggie Stir Fry
Ingredients (Serves 4)
Grain (or Veggie Option)
- 3 cups cooked brown rice, quinoa, or farro
Protein
- Sydney’s Grilled Chicken Bites
Veggie Mix
- 2 cups roasted or steamed seasonal veggies (broccoli, zucchini, bell peppers, carrots, or green beans)
- 1 cup raw crunchy veggies (cucumber, shredded carrots, shredded cabbage, or radish)
Extras for Balance
- 1 avocado, sliced
- ½ cup pickled element (pickled onions, kimchi, or quick-pickled cucumbers)
- ½ cup toasted nuts or seeds (pumpkin seeds, sesame seeds, almonds, or cashews)
Cooking Instructions
01
Cook your grain. Make 3 cups cooked brown rice, quinoa, or farro. Set aside and keep warm.
02
Prep the veggie mix. If you haven’t cooked them yet, roast or steam 2 cups of seasonal veggies (broccoli, zucchini, bell peppers, carrots, green beans). Prep 1 cup raw crunchy veggies (cucumber, shredded carrots, shredded cabbage, radish). Keep raw veggies separate for the end.
03
Warm the chicken bites. Heat Sydney’s Grilled Chicken Bites in a skillet over medium heat with a small splash of water (or a tiny drizzle of oil) until warmed through and lightly browned on the edges.
04
Stir-fry the cooked veggies. In the same skillet (or a clean one), add your roasted/steamed veggies and sauté for 2–4 minutes until hot and slightly caramelized.
05
Add the grain and toss. Add the cooked grain to the skillet with the veggies. Stir well and cook 1–2 minutes until everything is evenly heated.
06
Finish with balance + texture. Add to each bowl: Avocado slices (from 1 avocado total), A spoonful of the pickled element (pickled onions, kimchi, or quick-pickled cucumbers), A sprinkle of toasted nuts/seeds (pumpkin seeds, sesame seeds, almonds, or cashews)
