Chicken Stir Fry

This was a weekly meal in my house growing up and stir fry’s are one of my absolute favorite meals because it’s so simple, super healthy and so satisfying. I also love making extra to have leftovers for lunch or even to freeze for an easy weeknight dinner. I generally adjust the vegetables depending on what I have left in my fridge but it’s usually the same few ones. I love adding chicken, but this recipe can also be made with beef or just with vegetables.

If you follow the principles of food combining like I do this works really well served over cauliflower rice but stir fry is generally served over rice or quinoa which is also incredible! 

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Chicken Stir Fry

Course Main Course

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• 2 tbsp avocado oil
• 2 large chicken breasts sliced into thin strips or cubes
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 3 carrots sliced
• 1 cup green or purple cabbage cubed or shredded
• 1 bell pepper sliced
• 1 cup mushrooms sliced
• 1/2 white onion diced
• 3 garlic cloves minced
• 1 inch cube of fresh ginger minced
• 1 cup chicken or vegetable broth
• ¼ cup coconut aminos or tamari or soy sauce
• 1 tbsp sambal garlic chilli paste
• 2 tbsp sesame oil
• 2 tbsp rice wine vinegar
• 1 tbsp honey or maple syrup

Instructions

• In a wok or large pan, heat avocado oil on medium/ high heat. Once hot add chicken strips or cubes and cook on each side for about 2-3 minutes until mostly cooked through.
• Add in onions, garlic and ginger and combine into the chicken well and let cook until fragrant about 1-2 minutes.
• Add in all the vegetables and mix well with chicken and sauté, about 1 minutes. Add in coconut aminos, sesame oil, rice wine vinegar, honey and sambal. Combine and sauté another 1-2 minutes until sauces are combined and dispersed.
• Add in chicken or vegetable stock, lower heat to low/ med and let veggies cook and soften, allowing liquids to reduce, about 6-8 minutes.
• Once vegetables are soft and cooked to desired texture remove from heat and serve over rice, quinoa, cauliflower rice or as is and enjoy!