It was a rainy day for us here in Arizona recently. When that happens, we all hunker down and act like a giant snowstorm just whopped us a good one…
Why? Because for us desert-dwellers in the usually bone-dry southwest, a little rain suddenly becomes “extreme weather.”
I’m originally from the Pacific Northwest, so when I see news bulletins showing raindrops on a windshield or a puddle on the freeway, it makes me laugh. Especially because I know half of the people living here are from the Midwest. :)
Anyway, the fun part of a rainy day is I get to light my candles and enjoy the grey skies for a change.
When it rolled around to dinnertime, I wanted to make something quick but limited to what we had on hand — after all, we wouldn’t want to risk venturing outside into the “extreme weather!”
As paleo peeps, we almost always have some kind of fresh veggies and meat in the fridge.
I took inventory and found some leftover rotisserie chicken and veggies…the perfect ingredients for an impromptu stir-fry! (You can easily make this recipe with fresh cubed chicken too.)
This awesome meal is based on a recipe I used to make all the time before going paleo.
I changed up some of the ingredients to abide by the paleo rules (no soy sauce, etc.) and I think it turned out great!
I was going to serve it over cauliflower rice, but it was already loaded with so many veggies and we chowed it down so fast, we never had a chance to miss the caulirice!
And don’t worry about needing a wok to make this stir-fry. We pulled out a large, deep frying pan and it worked great.
Once you have everything chopped up, it’ll only take you 10 minutes or so to whip this paleo stir-fry together. Try it. It’s so yummy – rain or shine.