Chinese chicken stir-fry recipe designed to comply with the Whole30 diet program. A quick and healthy one-pan meal cooked in a wok. Each serving is packed with lean protein and fresh vegetables tossed in a delicious sauce.
1pound(454g)boneless skinless chicken breastcut to ½-inch thick strips
In a medium-sized bowl combine sliced chicken, 2 tablespoons coconut aminos, ½ teaspoon sesame oil and 1 teaspoon ginger. Allow to marinate for 15 minutes.
In a small bowl whisk together 2 teaspoons sesame oil, 6 tablespoons coconut aminos, rice vinegar, salt, and arrowroot powder. Set aside.
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.
Allow it to cook until browned, 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.
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.
Add garlic and ginger to the pan, stir-fry until fragrant, about 30 seconds. Add chicken back to the pan and stir to combine.
Whisk sauce and then add to the center of the wok stirring continously until the sauce has thickened, about 1 minute.
Season the chicken stir-fry with salt and pepper as desired. Garnish with green onions.
Vegetable oil, olive oil, or ghee can be substituted for coconut oil.
Cornstarch can be substituted for arrowroot powder if not complying with Whole30 diet.
Soy sauce can be substituted for coconut aminos if not on the Whole30 diet, however, taste sauce first before adding additional salt.