Vegetable Stir-Fry with Tofu or Chicken

• Avocado oil spray
• 2 garlic cloves, minced
• 1 (14-oz) package extra-firm tofu or 8 oz skinless boneless chicken breast, cut into cubes
• 2 cups organic Brussels sprouts, cut into quarters
• 2 cups organic broccoli florets, cut in half
• 2 organic celery ribs, thinly sliced
• 1 cup organic sugar snap peas

Sauce

• ¼ cup lemon juice
• ¼ cup low-sodium soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp honey
• 1 tsp Sriracha sauce
• ½ tsp ground ginger

Lightly spray-coat a medium-size nonstick skillet or wok with avocado oil spray. Place on the stove over medium-high heat. Add garlic and sauté until fragrant. Add tofu or chicken; allow to cook on each side for 5 minutes. Add Brussels sprouts, cover and cook for a few minutes. Remove the cover; stir in the broccoli, celery and peas.

Prepare the sauce: In a small bowl, whisk together the sauce ingredients. Drizzle the sauce over the vegetable medley. Cover and cook 8 to 10 minutes more, until the vegetables are crisp-tender. Makes 4 servings.

Tip: Serve over cooked rice or angel hair pasta.