CHICKEN STIR FRY | easy, healthy 30-minute dinner recipe!

Make the stir fry sauce by mixing 1/4 cup chicken broth, 1/4 cup gluten-free tamari soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, and 1 tablespoon dry sherry in a bowl. Add 1 tablespoon arrowroot powder and whisk together.

Slice 1 red bell pepper into thin strips and set aside.

Julienne or slice 1 small to medium carrot and set aside.

Cut 2 cups of broccoli florets into smaller bite-sized pieces and set aside.

Slice 1 small onion into thin pieces and add to the bowl with the other vegetables.

Grate 1 tablespoon of fresh ginger and mince 4 garlic cloves, adding them to the bowl with the ginger.

Cut 1 pound of boneless skinless chicken breast into 1-inch cubes and place in a separate bowl.

Cook rice according to your preferred method.

Heat a splash of avocado oil in a pan over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook until lightly browned, about 4-5 minutes, then transfer to a plate.

Add the vegetables to the pan and cook until crisp-tender, about 3-4 minutes.

Add the chicken back to the pan with the ginger and garlic, stirring for 30 seconds.

Pour the stir fry sauce into the pan, stirring to combine and scraping up any brown bits. Cook for about a minute until the sauce thickens.

Serve the chicken stir fry over white rice, garnished with sesame seeds and sliced green onion.

Equipment Needed

Dietary

Allergens