Stir-fry recipes can be SO easy when you don’t have to make the sauce! And if you cook up some extra rice at the beginning of the week you can use it to add to this recipe, saving even more time. Chop up your veggies the night before or in the morning and save even more time in the evening.
Easy Curry Stir-Fry
6 boneless, skinless chicken breasts
1 small head purple cabbage, sliced and chopped
1 medium onion, chopped into medium chunks
1 jar (about 6 oz) Curry Dipping Sauce*
2 cups cooked Jasmine rice (leftover, refrigerated)
3 TBS coconut oil
*There are many delicious options available at the store. Pick one that looks good and go for it!
Chop veggies and chicken into bite-sized pieces.
Heat 1 TBS coconut oil in large skillet. Add chicken and cook 3-5 minutes over medium heat, until cooked through. Set cooked chicken aside in large bowl.
Add 1 TBS coconut oil to skillet and stir-fry veggies over medium heat, about 3 minutes.
Add the remaining 1 TBS coconut oil to the skillet and stir-fry the rice until warmed.
Add the chicken and veggies back to the skillet and add in the Curry Dipping Sauce. Mix well and heat about 5 – 10 minutes before serving.