This Chicken Vegetable Stir Fry is a much healthier option than takeout! It's customizable with your favorite veggies, it's made with ingredients you already have in your pantry, and it's on the table in about 30 minutes!
1/4cupcoconut aminossub with low sodium soy sauce or tamari
1/4cupwatersub with vegetable stock for added flavor
1tablespoonrice wine vinegarseasoned or unseasoned
1tablespoonsesame oilsee notes
1tablespoonhoney
For the stir fry:
2tablespoonsoildivided
1lb.boneless skinless chicken breastscut into 1" cubes
salt and freshly ground pepperto taste
2 1/2cupsbroccoli floretscut into small florets
2largecarrotsabout 2 cups, sliced thinly
1smallred bell peppersliced into thick strips
1smallyellow bell peppersliced into thick strips
1 1/2cupssnow peastrimmed
3largegreen onionssliced thinly on the bias; reserve the dark green scallions for garnish
3clovesgarlicminced
1 1/2tablespoonsfresh gingerminced; you can also freeze the ginger root and grate it peel and all
Instructions
Prepare the stir fry sauce:
Place the cornstarch in a small bowl. Add one tablespoon of the coconut aminos to the cornstarch and stir until well combined and no lumps remain. Add the remaining coconut aminos, water, vinegar, sesame oil and honey and whisk well to combine. Set aside.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes, turning occasionally, until no longer pink and an internal thermometer inserted into the center registers 160 degrees. Place the chicken on a plate and set aside.
2 tablespoons oil, 1 lb. boneless skinless chicken breasts, salt and freshly ground pepper
Add the remaining tablespoon of oil to the pan followed by the broccoli and carrots. Cook for 3 minutes, then add the bell pepper, snow peas and white and light green parts of the green onion and cook for another 3 minutes or until the vegetables reach the desired doneness. Add the garlic and ginger and cook for 30 seconds more.
2 1/2 cups broccoli florets, 2 large carrots, 1 small red bell pepper, 1 small yellow bell pepper, 1 1/2 cups snow peas, 3 large green onions, 3 cloves garlic, 1 1/2 tablespoons fresh ginger
Add the chicken back to the pan, then pour in the sauce and stir well. Cook for about 2 minutes or until the sauce has thickened. Remove from heat and adjust the seasoning as necessary. Stir in the scallions, serve and enjoy!
Notes
Pro tip: Prep the stir fry sauce recipe and veggies up to a few days in advance to prepare this recipe even more quickly.
Customize this chicken vegetable stir fry recipe with your favorite vegetables. See the FAQs section for a list of the best stir fry vegetables.
I don't recommend substituting the sesame oil with another oil as it adds a ton of flavor. It's great to have on hand and will keep for months stored in the refrigerator.
Serve this recipe as-is for a lower carb option, or serve with rice, quinoa or your favorite grain.
Store leftovers in an air tight container in the refrigerator for up to 3 days or freeze it for up to 3 months.