Sesame stir fry

Stir fry is the perfect dish for using up any veggies you have in the fridge that are about to go bad or finally using up those frozen veggies that have been in your freezer for 3+ months. And with small tweaks to the sauce, it'll taste like you're eating an entirely new dish, so it's the perfect dish to put on rotation every few weeks. You could try using some freshly grated ginger in place of the garlic chili sauce or omit the toasted sesame seed oil and add in extra garlic, just to name a few options.

Above are all the ingredients I used in my stir fry (not pictured - raw chicken.. because no one wants to look at raw chicken & garlic because I forgot..). I needed to use up my asparagus and mushrooms and I bought the tri-colored carrots for some added color. I mean, just look at how pretty they are! They make you look fancy AF (as f*#k) with very little effort, am I right? Just picture your co-worker watching you eat your lunch - "Is that a PURPLE carrot??" with your response, "Why, yes it is" Instant cool points. Okay, maybe not everyone gets as excited over purple carrots as I do.. but I guess that's why I have a food blog ;)

After the chopping and prepping is done, this dish comes together super quick and I had it for lunch all week long. I mention this any time I use cauliflower rice, but you could easily sub it for regular white (or brown) rice if that's your style. I made a recipe with broccoli rice a few weeks ago and that would work well, too.

I didn't eat this dish with chopsticks. That would have taken a lot of skill and frankly I wanted shovel way more into my mouth than chopsticks allow for. But they make the photo look good.. so you know.. fancy AF. You see a theme for this recipe?


1 pound boneless skinless chicken breast, cut into 1'' cubes

1 head cauliflower, riced

1 yellow onion, chopped

2 garlic cloves, minced

1 1/2 pounds asparagus spears, washed, tips removed and cut in thirds

1 pound mushrooms, chopped

4 large carrots, peeled and chopped

dash garlic powder

dash ground black pepper

dash red pepper flakes (optional)

for the sauce:

1/2 cup coconut aminos (or tamari or regular liquid aminos)

1 tsp garlic chili sauce

1/8 tsp ground ginger

1 clove garlic, minced

1 teaspoon toasted sesame oil

1 tablespoon rice vinegar

pinch ground black pepper


1. In small mixing bowl, whisk all sauce ingredients together and set aside

2. In medium sauce pan, heat 1 tablespoon coconut oil

3. In large saucepan, heat 1 tablespoon coconut oil

4. Add chopped chicken into medium sauce pan and sprinkle with salt, garlic powder and red pepper flakes (if using)

5. Add onion, garlic, asparagus and mushrooms to large sauce pan

6. Cook chicken and veggies until just about done (chicken will no longer be pink and veggies will be tender)

7. Drizzle about 1-2 tablespoons of the sauce over the chicken and let simmer for another minute or two until completely cooked through

8. Drizzle remaining sauce onto the veggies and also simmer for a minute or two

9. Add chicken to veggie saucepan as well as cauliflower rice and mix until combined

10. Serve &


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