Healthy Chicken Stir Fry

Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!

Ingredients

1.25 lbs boneless chicken breast or thighs cut into 1 inch pieces

1 large white onion thinly sliced

2 large bell peppers thinly sliced

1 lb broccoli chopped

3 garlic cloves minced

1 inch ginger peeled and minced

1 3/4 cup chicken stock low sodium

1/4 cup soy sauce I used Bragg's liquid aminos

2 tbsp honey, maple syrup or brown sugar

1 tbsp rice vinegar

3 tbsp cornstarch

1 tbsp sesame seeds for garnish

2 tbsp Avocado oil for frying

Instructions

Cut the vegetables and chicken. “Stir fry” means to cook small pieces of food quickly on high heat while stirring. I highly recommend the vegetables and meat are prepped before you light the stove.

In a medium bowl, whisk together chicken stock, soy sauce, maple syrup, vinegar, cornstarch, garlic and ginger. Set aside.

Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil.

°To cook boneless chicken breasts or thighs: Cook uncovered for 3 minutes per side, stirring a few times.

°To cook bone-in chicken: Add chicken and 2 tbsp of water to a wok, sprinkle with a bit of salt, cover and cook for 10 minutes. Turn, cover and cook for another 10 minutes.

Remove chicken on a plate and return skillet to high heat. Add 1 more tbsp of oil, onion and bell peppers. Cook for 2 minutes, stirring once or twice. Remove onto a plate.

Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.

Return cooked chicken, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish stir fry with sesame seeds.

Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.