Description
A vibrant, healthy chicken veggie stir fry that combines colorful vegetables and tender chicken for a nourishing meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 2 tablespoons avocado oil or coconut oil, divided
- 1 large head of broccoli, cut into small florets
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow or orange bell pepper, seeded and thinly sliced
- 1 cup snap peas or snow peas, with strings removed if necessary
- 1 large carrot, peeled and thinly sliced on the diagonal
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 4 green onions, sliced, separating white/light green parts from green tops
- 1/2 cup low-sodium tamari or coconut aminos
- 2 tablespoons raw honey or pure maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon arrowroot starch or tapioca starch, mixed with 2 tablespoons cold water to create a slurry
- Optional: 1/4-1/2 teaspoon red pepper flakes for heat
Instructions
- Prepare the sauce: In a small bowl, mix the tamari or coconut aminos, honey or maple syrup, toasted sesame oil, rice vinegar, and red pepper flakes (if using). Set aside.
- Prepare the chicken: Cut chicken into uniform pieces, then pat them dry with paper towels to ensure a good sear. Season lightly with salt and pepper, if desired.
- Prepare the vegetables and aromatics: Wash and chop the vegetables, mince the garlic, and grate the ginger. Have everything ready near your stove for quick cooking.
- Heat the wok/skillet: Heat a large wok or heavy skillet over high heat until very hot.
- Cook the chicken: Add 1 tablespoon of oil and swirl to coat. Place chicken pieces in a single layer and sear undisturbed for 2-3 minutes until golden brown. Stir-fry for another 3-4 minutes until cooked through. Remove and set aside.
- Stir-fry the harder vegetables: In the same pan, add the remaining oil, then add broccoli and carrots. Stir-fry for 3-4 minutes until crisp-tender.
- Add softer vegetables and aromatics: Incorporate bell peppers, snap peas, and the white parts of green onions. Stir-fry for another 2-3 minutes.
- Add garlic and ginger: Create a well in the middle of the pan, adding minced garlic and grated ginger. Stir-fry for about 30 seconds.
- Combine and sauce: Return chicken to the pan and mix all ingredients. Pour the prepared sauce over everything and stir to coat.
- Thicken the sauce: Mix the starch slurry again, then pour it into the pan while stirring constantly. Cook for about 1 minute until the sauce thickens.
- Finish and serve: Once thickened, remove from heat and stir in the dark green parts of the green onions. Serve hot.
Notes
Don’t overcrowd the pan to ensure proper searing. Use fresh garlic and ginger for robust flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken stir fry, clean eating, healthy recipe, quick meal, vegetable stir fry