IIFYM Recipe- Stir Fry

A recipe by Cat Moore

Here is another super simple recipe to make, just throw everything into a sauté pan and cook! Easily made in bulk to make your weekend meal prep simple.


  • 1 Package Yakisoba Noodles (found in most produce departments and are precooked)
  • 2 Tablespoons Oil
  • 18 0z. Chicken breast, cut into cubes
  • Salt and Pepper to taste
  • 120 g. Crimini Mushrooms
  • 6 cups Broccolini florets, stalks removed, or broccoli florets
  • 9 oz. Matchstick Carrots
  • 360 g. Chopped Red Bell Peppers
  • 120 g. sugar snap peas
  • 150 g. snowpeas
  • 3 heads of Baby Bok Choy, end removed and quartered lengthwise
  • 2 Green Onions, minced for garnish


  • 1/2 Cup Low Sodium Soy Sauce
  • 1/4 Cup Vegetable or Chicken Stock
  • 1 Tablespoon Honey
  • 1 Tablespoon Brown Sugar
  • 1/4 Teaspoon Ground Ginger
  • 1 Teaspoon Minced Garlic, about 1 clove
  • 2 Tablespoons Cornstarch


  1. Heat a large sauté pan or wok over high heat.
  2. Add 1 Tablespoon of the oil and heat until shimmering.
  3. Add the chicken and season with a pinch of salt and pepper.
  4. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.
  5. Remove the chicken to a plate.
  6. Add the remaining oil to the pan and add the broccolini, carrots, peppers, snowpeas, and sugar snap peas
  7. Cook, stirring occasionally for 2 minutes.
  8. Add the mushrooms and bok choy and cook an additional 3 minutes.
  9. Meanwhile, run the precooked noodles through hot water to separate the noodles.
  10. Drain and set aside.
  11. Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.
  12. As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions.

Macro Breakdown

Total Servings- 6

Calories per serving- 459

Protein- 41 grams

Fat- 8 grams

Carbs- 48 grams

Fiber- 11 grams