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Rainbow Stir Fry

Rainbow Veggie Stir-Fry with gluten-free @rightrice and @primalkitchenfoods no soy teriyaki sauce. Quick and easy meal and a good way to use up your leftover fridge vegetables.

- Chop vegetables into similar size pieces, I used what I had: peppers, onions, zucchini, purple cabbage.

- Cut chicken or tofu into bite sized pieces ( I used chicken thighs)

- Heat avocado oil in a wok and add chicken, cook until lightly browned. Remove from heat.

- Clean out wok, and add a little more oil and stir fry vegetables until cooked. Add chicken and teriyaki sauce. Top with sesame seeds. (Toast them if you want to get fancy).

- Prepare rice/quinoa of your choice


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