•I’ve used 1 pound of ground turkey instead of the chopped chicken; ground pork would be another delicious option. (See this lentil variation, too.)
•To ramp up the veggies and add appealing color, I often sauté a sliced red bell pepper after transferring the chicken to the plate. I add an extra drizzle of olive oil, sauté 3-5 minutes or until tender, and then add to the plate with the chicken before proceeding.
•For more vegetable variety, I’ve used broccoli slaw. My favorite combination as of late, however, is to use half shaved Brussels sprouts and half broccoli slaw.
•In place of the store-bought sauce, you may use homemade teriyaki sauce. Or choose something similar like a sesame ginger sauce or perhaps cilantro lime.
•Topping choices are seemingly endless, from nuts (cashews, almonds, peanuts, pistachios) and seeds (sunflower seeds and pepitas) to chopped fresh herbs (cilantro, chives, parsley, basil) and/or sliced scallions.
•The stir fry offers a complete, satisfying meal on its own, but a side of rice, rice noodles, or your favorite pasta or grain adds heft to the meal and will stretch the number of servings. In this case, you may wish to toss your side of choice with a bit of extra teriyaki sauce or a light sprinkle of soy sauce or tamari.
•Chopped avocado may be added before serving. If expecting leftovers, use as a topping on individual servings.
•Those who enjoy spicy foods may appreciate a drizzle of sriracha sauce or chili garlic sauce.