You ever had a bunch of vegetables you’ve had a while, didn’t know what to do with them and didn’t want them to go to waste? I have an answer for you, make a stir fry! I’m calling this dish, “Found It In The Fridge So I Made It Stir Fry”. Long name, but perfectly describes this dish. Bought some vegetables last week, and I knew I didn’t have much time before they went bad.

I left work late and was thinking of what I was going to make for dinner ( the daily struggle). Started thinking about the veggie drawer and just like that it came to me…make a stir fry. Well my first thought was soup, but arriving in town at almost 7, who has time for that? I needed something quick, picky eater friendly, easy and delicious. It took about 45 minutes start to finish.

I knew I had zucchini, a bag of mushrooms, onion and a cabbage. Now, for those vegetarians and vegans, that was more than enough to create a meal, but my household isn’t there yet…in due time. So I stopped at the store and grabbed a pound of lean ground chicken to add a meat component, and a bottle of stir fry sauce. Shout out to Kikkoman! This sauce was the perfect vehicle to bring everything together, and it wasn’t sweet. I am not a fan of sweet sauces…a personal preference. In my mind it sounded delicious, but I wasn’t sure. This is how dishes come to me! I even dream recipes, no lie lol.

I sautéed the onions, mushrooms, zucchini and cabbage in a little bit of olive oil, you can use whatever oil you have on hand. I sautéed to my desired doneness…is that even a word? 🤷🏽‍♀️ To the mixture I added sea salt, garlic powder and black pepper. How much? Not sure so I’m going to say season to taste.

After I sautéed the vegetables, I removed them from the pan and sat them aside. I added a little more oil to the pan then added the ground chicken. I seasoned with a little sea salt, garlic powder and black pepper. I broke it up while cooking. After it was cooked completely through (because it is chicken and I have no desire to die), I drained it, added it back to the pan, with the vegetables and about 1/4 cup of the stir fry sauce. Cooked on medium heat about two minutes and viola!Add as much or as little of the sauce as you like. That last sentence doesn’t sound right to me, but I’m gonna roll with it lol.


>1 lb ground chicken (or vegan substitute)

>2 zucchini

>1/2 yellow onion

>1/2 head of cabbage (or the entire thing m. I used half but I’ll use the entire head next time)

>1 bag of mushrooms (I used portobellos)

>1/4 cup Kikkoman brand stir fry sauce

*Seasonings used: Sea Salt, Garlic Powder and Black Pepper. Season to taste.*


• Prep Work – Slice zucchini and cabbage. See how I cut the zucchini in the photo above. I cut the cabbage into shreds.

• Dice the onion

• Heat a large nonstick skillet on medium heat

• Add 2-3 tbs of oil

• Once the skillet is heated (not smoking), add the onion, zucchini, cabbage and mushrooms. Season with sea salt, garlic powder and black pepper to taste. Cook to desired doneness. Once done, remove from skillet and sit aside.

• Add a tsp of oil to the still hot skillet and add the chicken. Season with sea salt, garlic powder and black pepper to taste. Break it up with a spatula as you’re cooking. Cook until done and you see NO MORE PINK. Drain and put back into skillet and add vegetables. While on medium heat, add 1/4 cup of the stir fry sauce, cook an additional 2-3 minutes until it coats everything in the pan. Turn off the heat, place on top of your favorite rice and you have a delicious, quick, easy and healthy meal in less than an hour! Perfect for weekdays after work!

This is so easy to make! Even those who don’t or can’t cook can do this. This feeds about 4-5.

If you make this, let me know and send me pics!

Until next time…🦋

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