Chicken Stir Fry
A quick and easy dish featuring tender chicken and vibrant vegetables, all coated in a flavorful sauce.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Whisk
Ingredients
- 1/4 cup chicken broth
- 1/4 cup tamari soy sauce (or coconut aminos)
- 1 Tbsp. dry sherry optional
- 1 Tbsp. honey
- 1 tsp. sesame oil
- 1 tsp. rice vinegar (or apple cider vinegar)
- 1 Tbsp. cornstarch (or arrowroot powder)
- 2 Tbsp. avocado oil
- 1 lb. boneless skinless chicken breast cut into 1-inch pieces
- to taste salt
- to taste pepper
- 1 small carrot thinly sliced
- 2 cups broccoli florets cut into bite-sized pieces
- 1 small yellow onion chopped
- 1 Tbsp. finely grated fresh ginger
- 4 cloves garlic minced
- 1 Tbsp. sesame seeds optional garnish
Instructions
- In a small bowl, whisk together chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch. Set aside.
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the chicken in a single layer, season with salt and pepper, and cook for 4-5 minutes until lightly browned. Remove chicken and set aside.
- In the same skillet, add another tablespoon of avocado oil. Add the red bell pepper, onion, carrot, and broccoli. Stir-fry for 3-4 minutes until tender but still crunchy.
- Add the cooked chicken back into the skillet along with fresh ginger and minced garlic. Stir for about 30 seconds until fragrant.
- Pour the sauce mixture over the chicken and vegetables, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats the ingredients.
- Remove from heat and optionally garnish with sliced green onion and sesame seeds. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through.