5 Ingredients: Shortcut Veggie and Chicken Sausage Stir Fry

You do not need to create an original recipe from scratch to make a fresh meal on a busy night. I think it might look like I do that, but I really don’t. Some nights we’re lucky if I can warm up a hot dog, and “cereal for dinner” happens at least once or twice a month. But there are so many ways to prepare a warm, fresh meal without an hour of prep or even a planned and shopped-ahead-of-time ingredient list!

This was one of those nights. My meal plan game was pitiful this weekend, so I’m winging it all week. We had back-to-school/Open House at our kiddo’s new school this afternoon and I knew we’d get home a little later. So it had to be easy and straightforward. Stir fry is a perfect solution. And this shortcut/semi-homemade version makes an already super simple dish even easier. Most grocery stores have pre-packaged chopped stir fry veggies mixed and ready to go, either in the fresh produce aisle or in the freezer. Customize with any additional fresh veggies you love (or your kid will eat) and add a protein of your preference (or don’t). Done. A little oil or soy sauce or squeeze of lime and 15 minutes is all you need. Here’s my version. Note: I received no compensation by any brands or companies. Opinions and mentions are purely my own. Here you go.

WHAT YOU NEED
* Fresh, pre-chopped Asian veggie stir fry mix (I used Trader Joe’s)
* 1lb fresh Brussels sprouts, cleaned, trimmed, and quartered
* 1lb package precooked chicken sausage, sliced
* olive oil
* Soy-Vey teriyaki marinade (original)

WHAT TO DO

Heat a few glugs of olive oil in a large wok or high-sided skillet over medium heat. Add the Brussels sprouts and sauté a few minutes, stirring occasionally, until they begin to soften and brown.

Add the other veggies and chicken sausage and stir to combine. Add 1-2 tablespoons of the teriyaki marinade and mix through. Cook 8-10 minutes, stirring occasionally (and inhaling frequently!), until the crunchy veggies soften and the sausage slices brown.

Serve over brown rice (I added a tablespoon of coconut oil to mine!) and enjoy, especially because you pulled off a hot fresh meal on a busy weeknight. Whoop!!

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