Saturday, January 4, 2014

Wholesome Chicken Stir Fry

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)


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

1 c. jasmine rice (white or brown)
2 c. water
1 Tbsp butter

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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