Chicken Stir-Fry
Yield: 4 servings
Calories: 312kcal
Tender chicken and crisp vegetables tossed in a savory, garlicky sauce with hints of ginger and sesame — this quick stir-fry delivers bold, restaurant-quality flavor in under 30 minutes.
Ingredients
- 1 pound (454 g) boneless, skinless chicken breast, cut to ½" thick strips
- ½ cup (120 ml) coconut aminos, divided
- 3 ½ teaspoons (52 ml) sesame oil, divided
- 4 teaspoons (16 g) minced ginger, divided
- 2 tablespoons (28 g) coconut oil, divided
- 1 tablespoon (15 ml) rice vinegar
- ¼ teaspoon (1 g) sea salt
- 2 teaspoons (3 g) arrowroot flour
- 2 cups (124 g) broccoli florets
- ½ cup (44 g) carrots, ¼" thick slices
- 2 cups (118 g) brown mushrooms, ¼" thick slices
- 1 cup (154 g) red bell peppers, ¼" thick slices
- 1 tablespoon (12 g) minced garlic
- 1 tablespoon (4 g) sliced green onions
Instructions
- Marinate the Chicken - In a medium bowl, combine sliced chicken, 2 tablespoons coconut aminos, ½ teaspoon sesame oil, and 1 teaspoon ginger. Marinate for 15 minutes.
- Make the Stir-Fry Sauce - In a small bowl, whisk together 2 teaspoons sesame oil, 6 tablespoons coconut aminos, rice vinegar, salt, and arrowroot powder. Set aside.
- Cook the Chicken - Heat a wok or large skillet over high heat. Add 1 tablespoon coconut oil and 1 teaspoon sesame oil. Once hot, add the chicken in a single layer. Cook until browned, about 3 minutes. Flip and saute until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the inside of the pan with a paper towel.
- Cook the Vegetables - Add 1 tablespoon coconut oil to the wok. Once hot, add the broccoli and stir-fry for 1 minute. Add carrots and stir-fry for 1 minute. Add mushrooms and saute for 1 minute. Add bell peppers and saute for 1 minute.
- Cook the Aromatics - Add garlic and ginger to the pan and stir-fry until fragrant, about 30 seconds. Add chicken back to the pan and stir to combine.
- Simmer the Sauce - Whisk the sauce and then add it to the center of the wok. Stir continuously until the sauce has thickened, about 1 minute.
- To Serve - Season the chicken stir-fry with salt and pepper as desired. Garnish with green onions.
Notes
- Oil Substitutes: You can substitute vegetable oil, olive oil, avocado oil, or ghee for coconut oil.
- Using Cornstarch: You can substitute cornstarch for arrowroot powder if you are not following the Whole30 diet.
- Using Soy Sauce: You can substitute soy sauce for coconut aminos if you are not on the Whole30 diet. However, taste the sauce first before adding additional salt.
- More Sauce: Double the sauce ingredients.
- Storing: Refrigerate in an airtight container for up to 4 days.
Nutrition
Calories: 312kcal | Carbohydrates: 20g | Protein: 31g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 76mg | Sodium: 964mg | Potassium: 677mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4500IU | Vitamin C: 105.6mg | Calcium: 20mg | Iron: 2.5mg
Recipe Link