Author:
Kevin Curry
Easy Chicken Stir-fry
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Easy Chicken Stir-fry
Ingredients
Substitution
Note
- 2lb chicken thighs, fat frimmed and sliced into 2-inch strips
-
1 tablespoon low sodium tamari
soy sauce, liquid aminos
- 1 tablespoon arrowroot
- 1.5 tablespoons fresh cracked (white) pepper
-
1/3 low sodium chicken broth
- water
- 3 tablespoons low sodium soy sauce
-
4 tablespoons coconut sugar
- Stevia in the raw (1g or 2g)
-
3 tablespoons Shaoxing wine
- Sherry wine; mirin; dry white wine
-
1 tablespoon rice vinegar
- white vinegar
- 1 tablespoon fresh ginger, minced
- 3 tablespoons avocado oil, divided
-
1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 1 small white onion, sliced and moon-shaped
-
1/3 cup arrowroot
- corn starch
- 4 green onion stalks, green part only and chopped into 1-inch pieces
- toasted sesame seeds
- fresh lime
Steps
Step 1
Remove the chicken from the packaging and pat dry with a paper towel. Then, slice the chicken into strips.
Pro-Tip: to make it easier to cut, partially freeze the chicken (place in the freezer for 2 hours-ish) so that it cuts like a block of cheese.
Step 2
Add the tamari, arrowroot, and pepper to the chicken. Massage it thoroughly ensuring every piece of chicken is covered, then set aside.
Note: while I’m no stranger to using my hands to season meat, arrowroot can be very sticky when wet and can easily stick to your hands instead of the chicken. So, I like to use tongs when mixing protein with arrowroot.
Step 3
Make the sauce. Add the ingredients for the Sauce to a bowl and whisk together. Season to taste with lime, Tamari, or lemon juice. Set aside.
Step 4
Once the chicken has marinated, add the pieces to a bowl with the remaining arrowroot. LIGHTLY coat, shake off any excess, and then place in a container until ready to cook. This is easier to do using tongs. Repeat until every piece is lightly dusted.
Step 5
nonstick skillet Set a nonstick wok or large skillet on medium-high heat.
Once hot, add 1 tablespoon of avocado oil and a portion of the chicken. Spread the chicken out in the wok or in a large skillet, and let it sear for 2 – 3 minutes. Then agitate and mix in the wok using a spatula or spoon, then flip to the other side and cook until the chicken is cooked through, about 8 – 10 minutes. Set aside. Repeat.
Add up to 2 more remaining tablespoons of oil as needed to cook the rest of the chicken.
Step 6
Add the vegetables – minus green onion – to the wok and similarly let the veggies sear against the hot surface of the wok (without agitating/mixing) for 2 – 3 minutes. Then using a spatula or wooden utensils, toss the veggies in the wok until the onions turn slightly brown, about 6 – 8 minutes.
Step 7
Reduce the heat to medium and add the chicken and green onions. Toss everything together. Pour in the sauce and stir and fold the ingredients IMMEDIATELY upon pouring. Continue stirring and folding until the sauce thickens and coats the veggies and chicken.
Remove from the heat.
Step 8
Garnish and enjoy with your choice of grains, such as Jasmine rice. Great for a weeknight meal or prep for the week!
Meal Prep:
The chicken will last in the fridge for 4 – 5 days in an airtight container and lasts several months in the freezer.
Want more Chicken recipes?
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Easy Chicken Stir-fry
Kevin Curry
- 2lb chicken thighs, fat frimmed and sliced into 2-inch strips
-
1 tablespoon low sodium tamari
- soy sauce, liquid aminos
- 1 tablespoon arrowroot
- 1.5 tablespoons fresh cracked (white) pepper
-
1/3 low sodium chicken broth
- water
- 3 tablespoons low sodium soy sauce
-
4 tablespoons coconut sugar
- Stevia in the raw (1g or 2g)
-
3 tablespoons Shaoxing wine
- Sherry wine; mirin; dry white wine
-
1 tablespoon rice vinegar
- white vinegar
- 1 tablespoon fresh ginger, minced
- 3 tablespoons avocado oil, divided
-
1 red bell pepper, chopped into squares
- 1 green bell pepper, chopped into squares
- 1 small white onion, sliced and moon-shaped
-
1/3 cup arrowroot
- corn starch
- 4 green onion stalks, green part only and chopped into 1-inch pieces
- toasted sesame seeds
- fresh lime
-
Remove the chicken from the packaging and pat dry with a paper towel. Then, slice the chicken into strips.
Pro-Tip: to make it easier to cut, partially freeze the chicken (place in the freezer for 2 hours-ish) so that it cuts like a block of cheese.
-
Add the tamari, arrowroot, and pepper to the chicken. Massage it thoroughly ensuring every piece of chicken is covered, then set aside.
Note: while I’m no stranger to using my hands to season meat, arrowroot can be very sticky when wet and can easily stick to your hands instead of the chicken. So, I like to use tongs when mixing protein with arrowroot.
-
Make the sauce. Add the ingredients for the Sauce to a bowl and whisk together. Season to taste with lime, Tamari, or lemon juice. Set aside.
-
Once the chicken has marinated, add the pieces to a bowl with the remaining arrowroot. LIGHTLY coat, shake off any excess, and then place in a container until ready to cook. This is easier to do using tongs. Repeat until every piece is lightly dusted.
-
Set a nonstick wok or large skillet on medium-high heat.
Once hot, add 1 tablespoon of avocado oil and a portion of the chicken. Spread the chicken out in the wok or in a large skillet, and let it sear for 2 – 3 minutes. Then agitate and mix in the wok using a spatula or spoon, then flip to the other side and cook until the chicken is cooked through, about 8 – 10 minutes. Set aside. Repeat.
Add up to 2 more remaining tablespoons of oil as needed to cook the rest of the chicken.
-
Add the vegetables – minus green onion – to the wok and similarly let the veggies sear against the hot surface of the wok (without agitating/mixing) for 2 – 3 minutes. Then using a spatula or wooden utensils, toss the veggies in the wok until the onions turn slightly brown, about 6 – 8 minutes.
-
Reduce the heat to medium and add the chicken and green onions. Toss everything together. Pour in the sauce and stir and fold the ingredients IMMEDIATELY upon pouring. Continue stirring and folding until the sauce thickens and coats the veggies and chicken.
Remove from the heat.
-
Garnish and enjoy with your choice of grains, such as Jasmine rice. Great for a weeknight meal or prep for the week!
Meal Prep:
The chicken will last in the fridge for 4 – 5 days in an airtight container and lasts several months in the freezer.
Nutrition per serving
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ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!