Welcome to my community of compassion, consciousness and camaraderie. I'm Meredith, and my mission is to make yoga more accessible and to help you find the connection to your Self (with a Capital S!). 

Here I document all things yoga and lifestyle. Come and stay awhile!

Healthy Chicken + Veggie Stir Fry

Healthy Chicken + Veggie Stir Fry

Welcome to one of my weekly staples! I love stir fry because there are so many ways to add variety to this dish. It's also great to use for leftovers throughout the week. The longer it sits, the better everything is able to marinate together!

So, go ahead and choose what you'd like to put in your stir fry.

  • Meat: I chose chicken, but steak or shrimp would work well also! Or you can leave the meat out entirely :)
  • Veggies: Here I use organic mushrooms, onion, garlic, carrots, red pepper and broccoli. This is where you can get really creative if you like. Use whatever's in your fridge or whatever sounds good when you're grocery shopping!
  • Base: I found some noodles from Explore Cuisine that are made 100% from mung bean and edamame - yum! (You can find them here.) You can choose any noodle or rice base that sounds good to you.
  • Seasoning: Salt, pepper, ginger, curry, soy sauce, oyster sauce

The process...

Start with a large pan and cook the meat on medium high until it's cooked through. I like to add a little sesame or coconut oil to the pan here. Also add salt/pepper and ground ginger (2 tbs).

Go ahead and put water in a pot to boil for your noodles/rice.

While the meat is cooking, begin to chop up your veggies. (PS, I'm in LOVE with this chopper here. It's so fast & easy to wash and is able to quickly chop everything up into very tiny pieces. I seriously use this every day.)

Add your noodles/rice to the pot (if you haven't already) and follow the directions on the box for whatever you use. Make sure not to overcook and strain out with cold water as soon as it's cooked and set aside.

When the meat is almost completely cooked, add the veggies to the pan with the meat and begin to cook down. Add a little more oil to the pan if needed (around 2 tbs). Cook for about 5-8 minutes until the veggies are tender. Add salt/pepper to taste and curry powder (2-3 tbs).

When the veggies are soft, add in some soy sauce (2-3 tbs) and oyster sauce (1-2 tbs). Cook for 1 minute.

Turn the heat off and stir in the noodles. Serve yourself and add some chopped scallions to garnish.


Feel free to post any questions or photos of your creations in the comments!

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