Chicken Stir-fry
with broccoli and carrots

Name: Chicken Stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Tbsp + 2 Tbsp Coconut aminos ((Or use Bragg's)); 1 Tbsp Fish sauce; 1 Tbsp Honey; 1 1/2 lbs Chicken breasts, sliced; 3 cloves Garlic, minced; 3 stalks Green onions, chopped, white and green parts separated; 1 1/2 lbs Broccoli, chopped; 1 1/2 lbs Carrots, sliced thinly; 1 Tbsp + 1 Tbsp Cooking oil; 1 Tbsp Rice vinegar; 1/2 Lemon, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Learning how to make an easy stir-fry is a must for any home cook. See how our tasty sauce ties together chicken, broccoli, and carrots into a healthy and quick weeknight dish.
Smarts: Make sure to season and tenderize your chicken with some salt and pepper. It makes a huge difference in the taste of the meat.

Proteins

Chicken, non-ground

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Chicken and Veggie Stir-Fry:

Coconut aminos - 1 Tbsp + 2 Tbsp ((Or use Bragg's))
Fish sauce - 1 Tbsp
Honey - 1 Tbsp
Chicken breasts - 1 1/2 lbs , sliced
Garlic - 3 cloves , minced
Green onions - 3 stalks , chopped, white and green parts separated
Broccoli - 1 1/2 lbs , chopped
Carrots - 1 1/2 lbs , sliced thinly
Cooking oil - 1 Tbsp + 1 Tbsp
Rice vinegar - 1 Tbsp
Lemon - 1/2 , juice of

Prep

Make marinade - Mix together first part of aminos, fish sauce, and honey.
Chicken - Slice chicken, cover with marinade, and tenderize with a fork. (Can be done up to 1 day ahead)
Garlic / Green onions / Broccoli / Carrots - Prep as directed. (Can be done up to 3 days ahead)

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Make

Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and carrots to heated oil with a dash of salt. Saute for ~5 minutes, until carrots are mostly cooked through.
Toss in broccoli and saute for another 2 to 3 minutes until all veggies are cooked through, tender but still with a crunch.
Return chicken (and all the juices) to the wok with second part of aminos and rice vinegar. Toss until everything is coated. Finish with lemon juice, and season to taste with more aminos or even hot sauce (like Sriracha). Serve with green parts of green onions.

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