Chicken Stir Fry

It is so good to have a quick, delicious & nutritious stir-fry recipe up your sleeve that you can whip up in no time.  I like to make this on the weekend and pop them in containers for lunches to take to work during the week.  You can serve it with basmati rice for a low GI option or as I’ve pictured here, a combination of (cauliflower, broccoli & carrot rice) for a low carb option – basically pop these veggies in a blender and blitz until finely chopped and microwave or stir-fry on high for 3-5 minutes or until tender.

Feel free to play around with the veggies by swapping the red capsicum for a green or yellow one; swap the broccoli with zucchini or green beans or snow peas; or add mushrooms and sweet baby corn.  Enjoy!

Created by on May 18, 2021

Ingredients

CHICKEN STIRFRY

  • 1 red capsicum, deseeded and chopped
  • 1 small carrot, thinly sliced
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 red onion, chopped
  • salt and pepper, to taste
  • 800 grams boneless skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger

OPTIONAL GARNISH

  • 1 spring onion, sliced
  • 1 tablespoon sesame seeds

STIR FRY SAUCE

  • 1/4 cup chicken broth
  • 1/4 cup tamari soy sauce (or coconut aminos)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon cornflour

Instructions

  1. In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, apple cider vinegar, and cornflour. Set aside.
  2. In a wok on medium-high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
  3. Leaving any juices in the pan, add 1 tablespoon of oil along with the red capsicum, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
  4. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1-2 minutes, until the sauce thickens. Garnish with spring onion and sesame seeds before serving.
  5. Serve with basmati rice or for a low carb option serve with cauliflower rice or zucchini noodles.