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Chicken Vegetable Stir Fry

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Ingredients

Warning0 allergens identified

Chicken Vegetable Stir Fry

1 tbsp cornstarch sub with arrowroot starch

¼ cup coconut aminos sub with low sodium soy sauce or tamari

¼ cup water sub with vegetable stock

1 tbsp rice wine vinegar seasoned or unseasoned

1 tbsp sesame oil see notes

1 tbsp honey

2 tablespoons oildivided

1 lb boneless skinless chicken breastscut into 1" cubes

saltTo Taste

black pepperTo Taste

2 ½ cups broccoli floretscut into small florets

2 carrotssliced thinly

1 red bell peppersliced into thick strips

1 yellow bell peppersliced into thick strips

1 ½ cups snow peastrimmed

3 green onions reserve the dark green scallionssliced thinly on the bias

3 cloves garlicminced

1 ½ tablespoons fresh gingerminced

Place the cornstarch in a small bowl. Add one tablespoon of the coconut aminos to the cornstarch and stir until well combined and no lumps remain. Add the remaining coconut aminos, water, vinegar, sesame oil and honey and whisk well to combine. Set aside.

Prepare the stir fry:

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes, turning occasionally, until no longer pink and an internal thermometer inserted into the center registers 160 degrees. Place the chicken on a plate and set aside.

Add the remaining tablespoon of oil to the pan followed by the broccoli and carrots. Cook for 3 minutes, then add the bell pepper, snow peas and white and light green parts of the green onion and cook for another 3 minutes or until the vegetables reach the desired doneness. Add the garlic and ginger and cook for 30 seconds more.

Add the chicken back to the pan, then pour in the sauce and stir well. Cook for about 2 minutes or until the sauce has thickened. Remove from heat and adjust the seasoning as necessary. Stir in the scallions, serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Prep Everything Before Heat 🔪
Cut all vegetables and chicken into uniform, bite-sized pieces and arrange them in separate bowls before cooking; stir frying happens too quickly to prep mid-cook.
Cornstarch Slurry Secret 🥢
Mix cornstarch with cold water separately just before adding to create a smooth slurry that prevents lumps and ensures a glossy, perfectly-thickened sauce.
High Heat & Dry Surfaces 🔥
Pat chicken and vegetables completely dry with paper towels before cooking; moisture prevents proper searing and creates steam instead of the desired caramelization.
Reserve Green Scallions for Final Garnish 🌱
Keep the dark green parts of scallions separate and sprinkle them raw on top at the very end to add fresh flavor and prevent them from becoming bitter from heat.
Balance Your Sauce Flavors 🧂
Taste and adjust the sauce by adding honey for sweetness, vinegar for tang, or sesame oil for depth before the final cook, since flavors concentrate as liquid reduces.