Chicken Stir-Fry

Chicken Stir-Fry recipe

Chicken Stir-Fry

Who doesn’t love а good stir-fry? Chinese food іs оnе thing І nеvеr eat аt restaurants duе tо thе sugar, soy sauce аnd corn starch іn thе sauces. Hooray fоr liquid Coconut Aminos bу Coconut Secret аnd thickeners lіkе arrowroot powder аnd tapioca flour/starch! Yоu mау choose tо add а lіttlе honey (1 Tablespoon) tо уоur sauce. I’m currently оn а strict sugar-free diet sо thіs wаs nоt аn option fоr me. І hope thаt уоu enjoy thіs dish!

    1 pound boneless, skinless Chicken Breast, cubed
    3/4 cup Chicken Broth
    1/4 cup Coconut Aminos
    1 Tablespoon plus 1 teaspoon Arrowroot Powder or Tapioca Flour/Starch (to thicken sauce)
    1 Tablespoon toasted Sesame Oil
    1 -inch piece fresh Ginger, minced
    1/2 teaspoon Sea Salt (or to taste)
    1/4 teaspoon Black Pepper (or to taste)
    3 cloves freshly peeled Garlic, minced
    1 small yellow Onion, thinly sliced
    2 small Carrots, peeled and sliced
    1 medium Zucchini, sliced
    1 small yellow Summer Squash, sliced
    1 small red Bell Pepper, thinly sliced
    1 8oz can Bamboo Shoots
    1 8oz can Water Chestnuts
    2 Tablespoons Coconut Oil (for frying)

(Toasted Sesame Seeds and Flat Leaf Parsley for topping, optional)

1) In a large skillet, melt the coconut oil over medium-high heat and add the chicken. Sauté chicken for 4-5 minutes or until lightly brown.

2) Add the carrots and sauté for a few minutes and then add the rest of the veggies (onion, bell pepper, yellow squash and zucchini) to the chicken and sauté until they are all slightly tender.

3) After the veggies are sautéed until slightly tender, add the bamboo shoots and water chestnuts.

4) For the sauce: In a small mixing bowl, mix the chicken broth, coconut aminos, toasted sesame oil, garlic, ginger and salt and pepper together.

5) Add the arrowroot or tapioca to the small bowl containing the sauce and mix with a wire whisk until there are no clumps.

6) Add the sauce to the skillet containing the chicken and veggies and let it come to a rolling boil. Once it begins to boil, reduce heat to medium-low and simmer for 4-5 minutes or until the sauce becomes thick.

7) Serve over cauliflower rice and top with toasted sesame seeds and finely chopped flat leaf parsley (optional). 

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