This chicken stir fry is delicious! It uses coconut aminos instead of soy sauce and arrowroot powder as a thickener instead of cornstarch. I have tried several times to master making the sauce nice and thick and not too salty, and I think this recipe finally does it! Note that you can use whatever vegetables you prefer, we really liked the snow peas and mixed vegetables which included mushrooms, edamame, carrots, etc., but this will work with whatever you like. Try it soon!
Wholesome
Chicken Stir Fry
(serves 4)
Ingredients:
Stir Fry:
2/3 c. onion (preferrably green onion,
if don't have any use white like I did)
2 large garlic cloves
2 tsp ground ginger
1 ½ lbs. Boneless skinless chicken
(breasts or thighs work great)
2 Tbsp sesame oil
4 Tbsp coconut aminos
1/8 tsp + ¼ tsp pepper
1 tsp sea salt
¼ tsp red pepper flakes
2/3 c. chicken broth
4 c. mixed vegetables (I used about 2 ½
c. fresh snow peas and 1 ½ c. frozen mixed stir-fry vegetables)
¼ c. cold water
2 Tbsp arrowroot powder
1 Tbsp coconut oil
Rice:
1 c. jasmine rice (white or brown)
2 c. water
1 Tbsp butter
Directions:
1. If serving with rice, begin by
bringing 2 c. water to a boil in a medium saucepan. Then, add in 1 c.
rice and the 1 Tbsp butter. Cover and lower the heat to low (to
simmer). Simmer for about 35 minutes, stirring occasionally. Allow
to sit about 5 minutes before fluffing and serving.
2. While rice cooks, chop up onion and
mince garlic.
3. Mix together 1/3 c. onion, 1 minced
garlic clove, and 1 tsp ginger in a small bowl. Add in 1 Tbsp sesame
oil, 2 Tbsp coconut aminos, 1/8 tsp pepper, and ½ tsp sea salt and
mix together.
4. Cut chicken into 1” cubes and toss
with the coconut amino mixture. Cover bowl and place in the
refrigerator while you work on the rest of the ingredients.
5. Prepare mixed vegetables (if using
snow peas, wash and chop off the ends).
6. Melt ½ Tbsp coconut oil in a large
skillet or wok on medium-high heat. Add in mixed vegetables and cook
until slightly tender, about 5 minutes. Remove to a bowl.
7. Add in the other ½ Tbsp coconut
oil to the pan. Add in the chicken. Let sit for about 5 minutes,
without disturbing. Flip over and cook the other side another few
minutes.
8. While chicken cooks, add chicken
broth, 1 tsp ginger, 1/3 c. chopped onion, 1 clove minced garlic, 1
Tbsp sesame oil, and 2 Tbsp coconut aminos to a small bowl and mix
together.
9. In a separate small bowl, mix
together ¼ c. cold water and 2 Tbsp arrowroot powder and quickly mix
together to dissolve arrowroot powder.
10. Add coconut aminos mixture to
chicken and allow to boil for a couple of minutes, covered. Then,
add in arrowroot powder mixture, stirring quickly to thicken sauce.
11. Add back in vegetables, stir, and
remove from heat. Add in remaining 1/2 tsp sea salt and 1/4 tsp pepper. Serve over rice and Enjoy! (Note: I have also made this with egg noodles and it is just as good!).
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