My husband and I have been super busy lately. Like, it's a bit out of control. For the last month, I have resorted to exclusively online shopping for my groceries. I order them online, drive to the store, call a phone number, and someone brings them out to my car. It has been a lifesaver, and honestly, I don't know if I will ever go back to actually grocery shopping ever again.
(Now that I just typed that out, I feel super lazy. But, I swear, I online grocery shop because I am so busy, not because I am lazy)
With being busy comes a lack of time to prepare healthful meals. This past weekend was especially busy, and I knew I didn't have a lot of time of Sunday to create our lunches for the week. Then I got to thinking - what's quicker than stir fry? Nothing. Nothing is quicker than whipping up a stir fry. Since I am vegetarian and my husband is a carnivore, I chose to make this stir fry with both tofu and chicken.
FODMAPers - Extra firm tofu is low FODMAP. Make sure that you select the extra firm variety from the store! I use the Nasoya brand. If you don't know how to properly press tofu - check out my tutorial here.
- 1/2 cup low sodium soy sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. corn starch
- 2 Tbsp. hot sauce
- 2 Tbsp. fresh ginger, grated
- 3 Tbsp. oil
- 1 red bell pepper, chopped
- 2 medium zucchini, chopped
- 1 can baby corn, drained and rinsed
- 1 can water chestnuts, drained, rinsed, and chopped
- 1 pound chicken breast, diced OR 1 block of tofu (optional)
- 4 cups Uncle Ben's brown rice, cooked according to package directions
- In a bowl, mix together the soy sauce, brown sugar, cornstarch, hot sauce, and ginger. Set aside.
- Heat the oil in a large skillet or wok until it shimmers. Add the peppers and cook for 3-4 minutes until they begin to soften. Add the zucchini and cook for another 3-4 minutes until soft. Add the baby corn and water chestnuts, While the vegetables are stir a bit firm, pour in 1/4 cup of the sauce.
- If you are using chicken or tofu in this dish, remove the vegetables from the wok and set aside. Put the diced chicken or tofu into the wok, add the remainder of the sauce. Allow the chicken or tofu to cook for 5-6 minutes, or until cooked through.
- Once the protein is cooked through, add the vegetables back into the wok. If you need more liquid in the wok add 1/4 cup of hot water.
- Allow sauce to thicken.
- Serve the stir fry over brown rice.