PREP:15minutes mins
COOK:15minutes mins
TOTAL:30minutes mins
SERVINGS: 4 servings
This chicken stir-fry is the answer to a speedy dinner that’s jam packed with flavor! It’s got juicy chicken, loads of veggies, and the best savory-sweet sauce.
INGREDIENTS
STIR FRY SAUCE
▢1/4 cup chicken broth
▢1/4 cup tamari soy sauce (or coconut aminos)
▢1 tablespoon dry sherry (optional – this isn’t required, it’s just an extra flavor-boost if you have it)
▢1 tablespoon honey
▢1 teaspoon sesame oil
▢1 teaspoon rice vinegar (or apple cider vinegar)
▢1 tablespoon arrowroot powder
CHICKEN STIR FRY
▢2 tablespoons avocado oil
▢1 pound boneless skinless chicken breast, cut into 1-inch pieces
▢salt and pepper, to taste
▢1 red bell pepper, deseeded and chopped
▢1 small carrot, thinly sliced
▢2 cups broccoli florets, cut into bite-sized pieces
▢1 small yellow onion, chopped
▢1 tablespoon finely grated fresh ginger
▢4 garlic cloves, minced
OPTIONAL GARNISH
▢1 tablespoon sesame seeds
▢1 green onion, sliced
INSTRUCTIONS
In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.
NUTRITION
CALORIES: 295KCAL | CARBOHYDRATES: 18G | PROTEIN: 28G | FAT: 12G | SATURATED FAT: 2G | TRANS FAT: 1G | CHOLESTEROL: 73MG | SODIUM: 1025MG | POTASSIUM: 795MG | FIBER: 3G | SUGAR: 9G | VITAMIN A: 3828IU | VITAMIN C: 85MG | CALCIUM: 73MG | IRON: 2MG
