Ingredients
Stir Fry Sauce
- ¼ cup chicken broth
- ¼ cup tamari soy sauce (or coconut aminos)
- 1 tablespoon dry sherry (optional)
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar (or apple cider vinegar)
- 1 tablespoon cornstarch (or 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
- Make the sauce: In a small bowl, whisk together chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch or arrowroot powder. Set aside to prepare for the stir-fry.
- Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook until lightly browned and mostly cooked through, about 4 to 5 minutes. Stir occasionally to ensure even cooking. Remove the chicken from the skillet and set aside on a plate.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil retaining any chicken juices. Add the red bell pepper, chopped onion, sliced carrot, and broccoli florets. Stir-fry the vegetables until tender but still crisp, about 3 to 4 minutes.
- Toss it all together: Add the chicken back into the skillet with the minced garlic and grated ginger. Stir continuously for about 30 seconds to combine the flavors. Pour in the prepared stir-fry sauce and continue to stir-fry for another 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and serve: Remove from heat and garnish with sliced green onion and sesame seeds before serving hot over rice or noodles, if desired.
Notes
- To store in the fridge: Allow the stir-fry to cool completely before transferring to airtight containers. It will keep well for 4 to 5 days.
- To freeze for later: Freeze in airtight containers for up to 3 months. It can be frozen along with cooked rice for convenience.
- Use low-sodium tamari soy sauce to control saltiness. This also makes the dish more suitable for those reducing sodium intake.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
