Description
A colorful and nutritious stir fry loaded with fresh vegetables and tender chicken, embodying wholesome and satisfying flavors.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts – Cut into bite-sized pieces
- 2 Tablespoons Avocado Oil or Coconut Oil – Divided for cooking
- 1 Large Head of Broccoli – Cut into small florets
- 1 Red Bell Pepper – Seeded and sliced thinly
- 1 Yellow or Orange Bell Pepper – Seeded and sliced thinly
- 1 Cup Snap Peas or Snow Peas – Ensure strings are removed
- 1 Large Carrot – Peeled and thinly sliced on the diagonal
- 4 Cloves Garlic – Finely minced or pressed
- 1 Tablespoon Fresh Ginger – Finely grated or minced
- 4 Green Onions – Sliced; keep the white/light green parts separate from the dark 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 Rice Vinegar (unseasoned)
- 1 Tablespoon Arrowroot Starch or Tapioca Starch – Mix with water to create a slurry
- Optional: 1/4 – 1/2 Teaspoon Red Pepper Flakes
Instructions
- Prepare the Sauce: In a small bowl, combine the low-sodium tamari (or coconut aminos), raw honey (or maple syrup), toasted sesame oil, and rice vinegar. If using, add the red pepper flakes. Set aside. In a separate bowl, mix the arrowroot starch with 2 tablespoons of cold water until smooth to create a slurry. Set this aside as well.
- Prepare the Chicken: Cut chicken breasts into 1-inch pieces. Pat dry thoroughly with paper towels to ensure a good sear. Season lightly with salt and pepper if desired.
- Prepare the Vegetables & Aromatics: Wash all vegetables. Mince the garlic, grate the ginger, and separate green onion slices by keeping the white/light green parts apart from the dark green tops.
- Heat the Wok/Skillet: Heat a large wok or skillet over high heat until hot; you should feel the heat radiating from the surface.
- Cook the Chicken: Add 1 tablespoon of avocado oil or coconut oil to the hot wok. Carefully add the chicken pieces in a single layer and let the chicken sear undisturbed for 2-3 minutes until golden brown. Stir-fry for another 3-4 minutes until cooked through. Remove chicken with a slotted spoon and set aside.
- Stir-Fry the Harder Vegetables: Add the remaining oil to the wok. Add broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until crisp-tender.
- Add Softer Vegetables and Aromatics: Stir in bell peppers and snap peas along with the white/light green parts of the green onions. Cook for 2-3 minutes until the peppers soften.
- Add Garlic and Ginger: Push the vegetables to the side, creating a small well. Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, then toss everything together.
- Combine and Sauce: Return the cooked chicken to the wok. Quickly whisk the prepared sauce and pour it over the chicken and vegetables. Stir to coat well.
- Thicken the Sauce: Stir the arrowroot/tapioca slurry again and pour it into the wok while stirring constantly. Cook for about 1 minute or until the sauce thickens.
- Finish and Serve: Remove from heat to avoid overcooking the vegetables. Stir in the dark green parts of the sliced green onions. Serve hot.
Notes
This dish can easily be customized with different vegetables or proteins.
