Thursdays are tough. We’re so close to the end of the week. We’re tired. Excited for the weekend. Ready to order a pizza. But no! We’re on a plan! I’m in the middle of another 21 Day Fix challenge group and my challengers are counting on me to keep them motivated!
Tonight I was craving something easy. Something that felt like take out, but that I wouldn’t regret tomorrow. I am usually pretty scheduled with my meal plans, but sometimes I get lazy and wait until the last minute to throw something together (now is when you can pretend to be shocked).
This SUPER easy chicken stir fry was ready in 20 minutes… Start to finish. No joke! My secret? These super awesome frozen vegetable bags. They come in all different varieties. I had two bags of stir fry vegetables for tonight. These veggies are picked exactly when they’re ready, frozen at peak freshness and have NOTHING added to them. How great is that?! But that’s not even the best part… They’re only $1 each! Whaaaaaa…?!?
Moving on… I had some chicken cutlets already thawed (they cook up super fast), so I seasoned them with garlic powder and lemon pepper seasoning (my old go-to) and threw them in a hot pan with extra virgin olive oil. Once the chicken is cooked through, pull them out of the pan and LET THEM REST. I’m serious! Don’t touch them. Don’t even look at them.
Meanwhile, add a little more EVOO if needed and… Are you paying attention? It gets tough here… Open the bags of frozen stir fry veggies and throw them in the pan. Season with the same spices. Add chili powder because you feel crazy. Bring out the red pepper flake if you want to bring down the house. Now just toss them around a bit.
When they’re finished (4-5 minutes), cut your chicken up and throw them back in the pan. Stand back and admire your work.
Serve over brown rice, noodles, a bed of spinach or just eat as-is.