Description

This chicken stir fry recipe is easy to make, loaded with nutrients, and bursting with delicious flavor. Serve it on its own for a low-carb meal or pair it with white rice for a healthier twist on a classic take-out dish!

Ingredients

Units Scale

Stir Fry Ingredients:

3 tablespoons avocado oil (OR healthy cooking oil of your choice)
1 lb boneless skinless chicken breasts (about 2 chicken breasts), cut into 1/2-inch to 1-inch pieces, OR, 1 lb flank steak, cut into 1-inch pieces
1/2 white or yellow onion, chopped into large 1-inch pieces
2 red, yellow, or orange bell peppers, seeded & chopped into large 1-inch pieces
2 cups broccoli and/or cauliflower florets
1 cup fresh green beans, ends removed & chopped into 1-inch pieces (about 1 handful from the bin)
2 stalks celery, sliced on the diagonal into 1/2 inch pieces
1 large or two small orange carrots, sliced on the diagonal into 1/2 inch pieces
One thinly sliced Fresno or hot pepper for heat, optional
2 cloves garlic, finely chopped or pressed
1/2-inch knob of ginger, grated (more or less to taste)

Quick Stir-Fry Sauce:

3 tablespoons Tamari (or low-sodium soy sauce or coconut aminos)
3 tablespoons honey
2 teaspoons toasted sesame oil
1 teaspoon Dijon mustard
1 tablespoon water
Optional: For a thicker sauce, add: 1 tablespoon arrowroot powder (or corn starch) whisked with 1.5 tablespoons cold water (the water should be cold) to make a slurry; make sure the arrowroot is fully dissolved, then whisk into the sauce right before using (see #5 in recipe.)

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Instructions

To a small bowl, add tamari, honey, toasted sesame oil, Dijon mustard, and water. Whisk the ingredients together and set aside. If you prefer a thicker sauce, whisk a tablespoon of arrowroot powder (or cornstarch) with 2 tablespoons of cold water until it is dissolved and makes a slurry. Then, add the slurry to the sauce mixture.
Heat a high-sided skillet over medium-high heat. Add 1½ tablespoon of avocado oil, EVOO, or another healthy cooking oil of your choice, and cook the chicken. Stir every 5-7 minutes until the chicken is cooked through. Remove the chicken from the pan and set it aside.
Add another 1½ tablespoon of oil to the pan, then add the chopped veggies. Sauté 4-5 minutes until cooked through. They should be tender but not soggy. Covering the pan will trap moisture and heat if necessary, depending on your climate. You can always reduce heat to medium if they are cooking too quickly.
Reduce heat to medium, then add garlic and fresh ginger. Cook another 1-2 minutes until fragrant and soft.
Return the heat to medium-high, then return the chicken to the pan. Pour in the sauce mixture and stir until all of the chicken and vegetables are covered. It’s okay if there is a little liquid in the pan from the chicken and veggies.
Let everything simmer for 3-5 minutes, reducing heat if necessary and stirring a few times.
Serve as is or atop a bowl of rice or quinoa, if desired.

Notes

Protein Swap: Not in the mood for chicken? Try swapping it out for flank steak, shrimp, or tofu for a vegetarian stir fry option.

Veggie Swap: You’ll need 4-5 cups of chopped veggies, so feel free to use any of your favorites. You can use the ones I’ve used in this recipe or switch it up based on what you have at home.