Quick and Delicious Chicken Stir Fry

Calories: 243
Fat: 11g
Sodium: 675mg
Carbohydrates: 15g
Fiber: 4g
Protein: 19g

June 7, 2024

Skip the takeout and whip up this quick, healthy, and fun stir fry instead! Packed with chicken and veggies, it’s a lean and green delight. Serve it over cauliflower rice for a nutritious twist. Just pulse a head of cauliflower in a food processor until finely shredded, then sauté with a teaspoon of olive oil until soft. Season with salt and pepper, and you’re ready to go!

What You Need (Serves 6)

1 pound organic, boneless, skinless chicken breast
2 tablespoons olive oil
1 clove garlic, minced
1 yellow onion, chopped
2 heads broccoli, chopped
2 carrots, halved and cut into 2-inch segments
2 heads baby bok choy, chopped
1 zucchini, chopped
1 teaspoon fresh ginger, minced
3/4 cup chicken broth (divided)
2 tablespoons arrowroot starch
2 tablespoons toasted sesame seed oil
1 tablespoon ume plum vinegar
1 tablespoon coconut aminos
1 ripe organic mango, peeled, pitted, and chopped

Instructions

Prep the Chicken: Rinse the chicken and cut it into 1-inch cubes.
Sauté the Base: Heat the olive oil in a large skillet over medium heat. Add the garlic and onions, sautéing for about 10 minutes until soft.
Cook the Veggies and Chicken: Add the broccoli, carrots, and chicken to the skillet. Cook for an additional 10 minutes, then add the bok choy and zucchini. After 5 minutes, pour in 1/4 cup of chicken broth, cover, and cook for another 10 minutes.
Mix the Sauce: In a small bowl, combine the remaining 1/2 cup of chicken broth, arrowroot, sesame oil, vinegar, and coconut aminos.
Finish the Stir Fry: Add the sauce mixture and chopped mango to the skillet. Cook for another 5 minutes, stirring constantly until the mixture thickens.