Sometimes we need something that’s really easy to make but that has a little feel of complexity without all the work. By using a frozen veggie blend, adding a little more frozen broccoli, some frozen peas and the slightly spicy sweet chili sauce we can almost instantly get that in this dish.

Ingredients used:

• 1/2 half package Just Grilled Chicken Strips, defrosted
• Trader Mings Asian Vegetables with Beijing Style Soy Sauce (DO NOT USE the Beijing Style Soy Sauce! Much to my chagrin, TJ’s still uses a soy sauce base that includes wheat rather than a traditional tamari sauce like SAN-j, I’ve e-mailed them about this and encourage you to do the same!)
• San-J Organic Tamari Gluten Free Soy Sauce, not found in Trader Joes 🙁 to taste (this is a pretty flavorful sauce, I usually uses about 1 1/2 tbsp but you should check as you add it
• Trader Joe’s Sweet Chili Sauce also to taste.  1 tbsp in the beginning and then add more to taste, it adds a  subtle flavor and spicy goodness!
• 1/3 package Trader Joe’s frozen Broccoli Florets
• 2/3 cup Trader Joe’s frozen Petite Peas
• 1/4 tbsp Trader Joe’s Toasted Sesame Oil
• 1 tbsp Trader Giotto’s Extra Virgin Olive Oil
• Trader Joe’s Confetti Rice microwaved

This all goes together pretty quickly.  Heat the oils in a pan until they pop when you flick a little water their way.  Add the veggies and let them cook for a couple of minutes. As they start to cook and are still pretty firm, add the chicken for a minute or two.  Add the gluten free soy sauce and chili sauce and mix to allow all of the flavors to blend.  Stir fry to the done ness-you prefer. Plate your stir fry with some Confetti Rice for a quick, nutritious and delicious meal!

What’s your favorite type of stir fry?