2 skinless chicken breasts, free-range, skinless but into bite-sized pieces, or 1 cup cubed firm tofu
2 garlic cloves, roughly chopped
3 teaspoons grapeseed oil
2 cups broccoli, chopped
1/2 cup snow peas
1/2 red onion, sliced
1/2 cup red, yellow or orange peppers, chopped
1 cup green and yellow zucchini, chopped
Cooked brown rice
1 orange or tangerine
Heat 1 1/2 teaspoons of the grapeseed oil in a skillet over medium-high heat. Add the garlic and cook until softened and lightly-browned. Add the chicken and cook until almost done, but not cooked through. Take chicken and garlic out of skillet and set aside in a bowl. In the same skillet, heat the remaining oil and add all the veggies. Saute until the colors become more vibrant, but not to the point where the veggies become mushy. This will be about 2-3 minutes. Add the chicken or tofu to the vegetables to heat through – the chicken will cook to completion. Pour entire mixture over brown rice and top with the Asian Stir-Fry Sauce and a squeeze of the orange.
1/2 cup low-sodium Tamari
2 Tablespoons real maple syrup
1 Tablespoon Dijon mustard
Blend together in a blender or Magic Bullet and drizzle over stir fry.