Chicken and Vegetable Soy Sauce Stir Fry

This is a recipe that is great for cooking ahead of time, or easy to put together on the fly. It’s packed with healthy protein and super filling thanks to all of the veggies. I added this into my own plan a few weeks ago and I’ve been eating it every day since!



3 oz extra lean ground chicken (cooked)
1/3 cup liquid egg whites
3 cups sweet kale vegetable salad mix (you can buy this at costco or walmart, it comes with dressing and seeds which you can just discard or use for your family)
1 cup snap peas
1/3 cup carrots, diced
1/2 cub baby tomatoes, diced
1/3 cup green onion, diced
1 tbsp low sodium soy sauce
dash pepper



Sautee vegetables in pan with no stick spray on medium heat. Once lightly cooked, add in chicken, soy sauce, and pepper. Combine thoroughly. Add in liquid egg whites, stir, and continue cooking until egg whites are cooked through. Remove from heat and serve immediately or cook recipe in bulk in a pot and divide into meals for the next few days.



This is another one that keeps/reheats really well for 3-4 days at a time!


Macros: (Recipe makes one serving)

Protein: 28 grams    Carbs: 7.22 grams (please note: our meal plans do not count carbs from vegetable sources with the exception of starchy vegetables such as carrots)    Fat: 8 grams

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