Chicken Stir Fry

A simple weeknight dinner that comes together in about 15 minutes. Balanced, flavorful, and made with ingredients you likely already have in your fridge.

WHAT TO GRAB:

  • 1 cup uncooked rice

  • 1 tablespoon avocado oil

  • 1 tablespoon sesame oil

  • 1 pound chicken breast, cut into bite-sized cubes

  • 2 cups broccoli (pre-chopped works great)*

  • 1 cup snow peas*

  • 2 frozen garlic cubes or 2 cloves (can also use garlic powder)**

  • 2 frozen ginger cubes or 1 teaspoon freshly grated ginger (can also use dried)**

  • 3 tablespoons coconut aminos

  • 1 tablespoon cornstarch

*This recipe is flexible, so feel free to swap in vegetables like bell peppers, mushrooms, snap peas, or carrots

**Frozen garlic and ginger cubes are one of my favorite weeknight shortcuts, but fresh or dried versions work just as well depending on what you have on hand.

WHAT TO DO:

  1. Cook the rice according to package directions and set aside.

  2. Heat avocado oil in a large skillet over medium-high heat. Add the cubed chicken and cook for about 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through.

  3. Add the garlic and ginger and cook for about 30 seconds until fragrant.

  4. Add the broccoli and snow peas and cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender but still crisp. You can cover the pan to steam.

  5. Add the coconut aminos, cornstarch, and sesame oil directly to the pan. Toss everything together and cook for another 1 to 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.

  6. Serve the stir fry over the cooked rice. Top with sesame seeds or scallions if desired.

  7. Notes

  8. Frozen garlic and ginger cubes are one of my favorite weeknight shortcuts, but fresh or dried versions work just as well depending on what you have on hand.

  9. This recipe is flexible, so feel free to swap in vegetables like bell peppers, mushrooms, snap peas, or carrots.

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