A good Chicken and Vegetable Stir Fry recipe is one that I believe every cook should have in their repertoire.
Full of lean chicken and healthy veggies, it’s quick cooking, and filling without leaving you feeling overly-stuffed. Great for when time and health are of the essence — or when you just couldn’t turn down that last strip of bacon. (You’ve been there.)
Start by mixing up the chicken marinade and stir fry sauce, which are one in the same. Combine gluten-free tamari, rice vinegar, sesame oil, red chili pepper flakes, fresh garlic and ginger in a bowl then add 1lb chicken breasts cut into bite-sized pieces. Marinate the chicken in the fridge for 10 minutes.
Drain the chicken into another bowl, reserving the marinade, then add 3/4 cup chicken broth. Next, gradually sprinkle in 2 teaspoons cornstarch while whisking to avoid lumps.
Time to get cooking, but first… My #1 rule for stir frying is to make sure all your ingredients are prepped and ready to go before you start stir frying! That includes chopping/measuring 6 cups assorted vegetables.
Start by heating 1 teaspoon high heat oil (like canola or vegetable oil) in a large wok or nonstick skillet over medium-high heat. Add the chicken then stir fry until no longer pink. Remove to a plate then set aside.
Crank the heat up to high then add 2 teaspoons oil to the wok and then add the veggies according to how long each take to cook. I start with broccoli and carrots, then add yellow squash, frozen edamame, and frozen sweet corn about 2 minutes later. Stir fry until the veggies are just crisp tender. You don’t want them completely cooked at this point – they’ll finish as the sauce is bubbling away.
Which is what we add next! Add the chicken back into the wok then pour in the sauce and boil for 2-3 minutes, until thickened.
Fresh, fresh, fresh!
Scoop the stir fry over hot cooked rice then sprinkle with sesame seeds, if you please, and dig in!
The beauty about this stir fry is that you can use whatever veggies you have in the fridge, freezer, or on the countertop. Bell peppers, mushrooms, onion, zucchini – it’s all good!
Hope you enjoy this healthy, quick, and colorful meal!
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