Chicken Veggie Stir-Fry

Pinned on May 23, 2014 at 10:01 pm by admin

Chicken Veggie Stir-Fry


½ pound boneless, skinless chicken breasts, cut into 1-inch strips

2 cloves garlic, minced

1 tablespoon minced fresh ginger

1 jalapeno, seeded and minced

3 tablespoons wheat-free tamari or soy sauce

½ cup low-sodium chicken or vegetable broth, plus a few tablespoons extra

3 tablespoons cornstarch

1 tablespoon sesame oil

1 tablespoon coconut oil

2 cups small broccoli florets

1 cup corn ½ cup sliced water chestnuts, sliced

½ cup shredded carrots

½ cup bean sprouts

½ cup mushrooms, quartered

3 scallions, sliced diagonally

1 teaspoon sesame seeds

2 cups cooked brown rice


1. In a medium bowl, mix the chicken strips, garlic, ginger, jalapeno, and 1 tablespoon of the soy sauce. Set aside.

2. In a small container, combine the remaining soy sauce, chicken broth, corn starch, and sesame oil. Place lid on container, and shake well. Set aside.

3. In a large sauté pan or wok, heat the coconut oil over high heat. Stir-fry chicken until tender and almost done, about 4 − 5 minutes.

4. Reduce heat to medium, add the vegetables and remaining soy sauce. Cook until the sauce thickens and the chicken is no longer pink in the center, about 4 more minutes. If the sauce becomes too thick, thin with a little chicken broth or water. Garnish with scallions and sesame seeds. Serve over brown rice.




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