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Clean Eating Chicken Veggie Stir Fry

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A vibrant and wholesome stir fry featuring tender chicken and a rainbow of nutrient-rich vegetables, all coated in a flavor-packed sauce.

Ingredients

Scale
  • 1.5 lbs Boneless, Skinless Chicken Breasts – Cut into bite-sized pieces
  • 2 Tablespoons Avocado Oil or Coconut Oil – Divided for cooking
  • 1 Large Head of Broccoli – Cut into small florets
  • 1 Red Bell Pepper – Seeded and sliced thinly
  • 1 Yellow or Orange Bell Pepper – Seeded and sliced thinly
  • 1 Cup Snap Peas or Snow Peas – Ensure strings are removed
  • 1 Large Carrot – Peeled and thinly sliced on the diagonal
  • 4 Cloves Garlic – Finely minced or pressed
  • 1 Tablespoon Fresh Ginger – Finely grated or minced
  • 4 Green Onions – Sliced; keep the white/light green parts separate from the dark green tops
  • 1/2 Cup Low-Sodium Tamari or Coconut Aminos
  • 2 Tablespoons Raw Honey or Pure Maple Syrup
  • 1 Tablespoon Toasted Sesame Oil
  • 1 Tablespoon Rice Vinegar (unseasoned)
  • 1 Tablespoon Arrowroot Starch or Tapioca Starch – Mix with water to create a slurry
  • Optional: 1/4 – 1/2 Teaspoon Red Pepper Flakes

Instructions

  1. Prepare the Sauce: In a small bowl, combine the low-sodium tamari (or coconut aminos), raw honey (or maple syrup), toasted sesame oil, and rice vinegar. If using, add the red pepper flakes. Set aside. In a separate bowl, mix the arrowroot starch with 2 tablespoons of cold water until smooth to create a slurry. Set this aside as well.
  2. Prepare the Chicken: Cut chicken breasts into 1-inch pieces. Pat dry thoroughly with paper towels to ensure a good sear. Season lightly with salt and pepper if desired.
  3. Prepare the Vegetables & Aromatics: Wash all vegetables. Mince the garlic, grate the ginger, and separate green onion slices by keeping the white/light green parts apart from the dark green tops.
  4. Heat the Wok/Skillet: Heat a large wok or skillet over high heat until hot; you should feel the heat radiating from the surface.
  5. Cook the Chicken: Add 1 tablespoon of avocado oil or coconut oil to the hot wok. Carefully add the chicken pieces in a single layer. Let the chicken sear undisturbed for 2-3 minutes until golden brown. Stir-fry for another 3-4 minutes until cooked through. Remove chicken with a slotted spoon and set aside.
  6. Stir-Fry the Harder Vegetables: Add the remaining oil to the wok. Add broccoli florets and sliced carrots. Stir-fry for 3-4 minutes until crisp-tender.
  7. Add Softer Vegetables and Aromatics: Stir in bell peppers and snap peas along with the white/light green parts of the green onions. Cook for 2-3 minutes until the peppers soften.
  8. Add Garlic and Ginger: Push the vegetables to the side, creating a small well. Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, then toss everything together.
  9. Combine and Sauce: Return the cooked chicken to the wok. Quickly whisk the prepared sauce and pour it over the chicken and vegetables. Stir to coat well.
  10. Thicken the Sauce: Stir the arrowroot/tapioca slurry again and pour it into the wok while stirring constantly. Cook for about 1 minute or until the sauce thickens.
  11. Finish and Serve: Remove from heat to avoid overcooking the vegetables. Stir in the dark green parts of the sliced green onions. Serve hot.

Notes

For a vegetarian option, replace chicken with tofu or chickpeas. Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://sousviderecipe.com/clean-eating-chicken-veggie-stir-fry/