Easy Chicken Apple Sausage Stir Fry Recipe
This sausage stir fry is made with sweet chicken apple sausage, fresh veggies, and an easy homemade sauce. It’s ready in just 22 minutes and can be served with white rice or gluten-free noodles.
Servings: 4 servings
Equipment
Ingredients
- 2 tbsp olive oil
- 1 pack chicken apple sausages Applegate or Aidell's brand - cut into ¼ inch rounds
- 1 red bell pepper cut into 1 inch pieces
- 1 red onion chopped
- 1 small zucchini cut into ½ moons
- 1 small yellow squash cut into ½ moons
- 4 oz sliced mushrooms
Stir-Fry Sauce
- 2 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tbsp dijon mustard
- 2 tsp hot sauce
- 1 clove minced garlic
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp crushed red pepper
- 1 tsp arrowroot powder
Instructions
- Combine stir fry sauce ingredients in a bowl and whisk well. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chicken sausage rounds and cook for 3-5 minutes until browned. Remove and set aside.
- Add remaining tbsp olive oil along with the red bell pepper, onion, zucchini, yellow square, and mushrooms. Sprinkle with salt and pepper. Stir for 5-7 minutes until browned and softened.
- Add the chicken sausage back into the pan along with the stir fry sauce. Stir over medium high heat for 1-2 minutes until everything is coated and the sauce is slightly thickened.
- Serve over white rice topped with sliced green onions and enjoy!
Notes
- Don’t overcook the veggies. You want them crisp, not soggy.
- Use juicy sausage so it doesn’t dry out (I like the Aidell's brand).
- Mix the sauce well so it thickens just right.
- Nutrition facts are for ¼ of the recipe and do not include white rice
Nutrition
Calories: 356kcal | Carbohydrates: 17g | Protein: 16g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 1523mg | Potassium: 471mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1508IU | Vitamin C: 61mg | Calcium: 32mg | Iron: 2mg