Chicken Stir Fry
Try this Chicken stir fry recipe, or contribute your own.
Try this Chicken stir fry recipe, or contribute your own.
- 1 tablespoon minced garlic
- 1 tablespoon rice vinegar
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 2 cups broccoli florets
- 1 cup red bell pepper
- 1/2 cup carrots
- 1/2 cup coconut aminos
- 2 tablespoons arrowroot powder
- 1 pound chicken breast
- 3 1/2 teaspoon sesame oil
- 4 teaspoon minced ginger
- 1 tablespoon green onions
- Carbohydrate 52.8124983062725 g
- Cholesterol 290.2991168 mg
- Fat 87.3203748923888 g
- Fiber 17.2417360475787 g
- Protein 111.146706604996 g
- Saturated Fat 38.10287571885 g
- Serving Size 1 1 (1217g)
- Sodium 928.841371015468 mg
- Sugar 35.5707622586938 g
- Trans Fat 7.62840566347457 g
- Calories 1418 calories
Step-by-step
- Stir fry chicken in wok with coconut oil first.
- Add vegetables and other ingredients except arrowroot powder.
- Stir fry for another 10 minutes.
- Mix arrowroot powder in cold water first so it doesn’t clump.
- Add to stir fry last to thicken liquid.
My Go-To Weeknight Chicken Stir-Fry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want to do is spend hours in the kitchen. That's why I rely on quick and easy recipes like this chicken stir-fry. It’s become a staple in our family, and I'm excited to share it with you.
This recipe is incredibly versatile. I often adjust it based on what vegetables I have on hand. Sometimes, I add snow peas, mushrooms, or zucchini. The beauty of stir-fries is their adaptability. You can really make it your own. The key is to have everything prepped and ready to go before you start cooking. This ensures that the chicken and vegetables cook evenly and retain their vibrant colors and textures. I usually do my prep work while I'm catching up on emails or listening to a podcast – multitasking at its finest!
Beyond its convenience, this chicken stir-fry is packed with flavor. The combination of coconut oil, sesame oil, ginger, and garlic creates a rich and aromatic sauce that perfectly complements the tender chicken and crisp vegetables. I love the subtle sweetness of the coconut aminos, which adds a delightful depth without being overly sugary. It’s a healthy alternative to soy sauce, and it's a game-changer for this dish.
One thing I've learned over the years is the importance of using good quality ingredients. Fresh vegetables make all the difference, and I always opt for organic chicken whenever possible. It's a small investment that pays off in terms of taste and nutritional value. I also find that using a wok makes the cooking process much easier and faster. The high sides of the wok help to contain the stir-fry, and the curved bottom promotes even cooking.
This chicken stir-fry is more than just a meal; it's a celebration of simple, healthy eating. It’s a testament to the fact that delicious and nutritious food doesn't have to be complicated or time-consuming. It’s perfect for a quick weeknight dinner or a casual weekend lunch. Serve it over rice, quinoa, or even zoodles for a complete and satisfying meal. And if you have leftovers, they're even better the next day – making this a perfect make-ahead meal.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Protein swap: Substitute chicken with shrimp, tofu, or beef.
- Vegetable variations: Use whatever vegetables you have on hand – the possibilities are endless!
- Make it a complete meal: Serve over rice, quinoa, or noodles.
- Meal prep friendly: Prep the vegetables ahead of time and store them in the refrigerator for a quicker weeknight meal.
This chicken stir-fry recipe is a true testament to efficient and delicious cooking. It's a perfect illustration of how a busy woman can prioritize healthy eating without sacrificing flavor or precious time. Give it a try and see for yourself!
Enjoy!
