Weeknight Chicken Stir-Fry
with carrots, mushrooms, and celery

Name: Weeknight Chicken Stir-Fry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Boneless, skinless chicken thighs, chopped; 3 cloves Garlic, minced; 1 Onions (medium), chopped; 3/4 lb Carrots, sliced thinly; 4 stalks Celery, sliced at a bias; 1 lb Mushrooms, brown, sliced; 3 Tbsp Coconut / Bragg’s aminos; 1 Tbsp Rice vinegar; 1/4 tsp Stevia; 1/2 cup Chicken stock; 1 1/2 Tbsp Arrowroot powder; 2 Tbsp + 1 1/2 Tbsp Cooking oil; 1/2 Lemon, juice of; to taste Salt; to taste Hot sauce

Active: 40 min Total: 45 min

Original GF Paleo Vegetarian

This quick one-pan meal is sure to become an easy fall favorite. Plus, once you make this stir-fry, you have the smarts to swap in any of your favorite proteins and vegetables for endless variety.
Smarts: Chop longer-to-cook ingredients like carrots thinly so they cook faster.

Ingredients

Metric

Servings:

Chicken Stir-Fry with Carrots, Mushrooms, and Celery:

Boneless, skinless chicken thighs - 1 lb , chopped
Garlic - 3 cloves , minced
Onions (medium) - 1 , chopped
Carrots - 3/4 lb , sliced thinly
Celery - 4 stalks , sliced at a bias
Mushrooms, brown - 1 lb , sliced
Coconut / Bragg’s aminos - 3 Tbsp
Rice vinegar - 1 Tbsp
Stevia - 1/4 tsp
Chicken stock - 1/2 cup
Arrowroot powder - 1 1/2 Tbsp
Cooking oil - 2 Tbsp + 1 1/2 Tbsp
Lemon - 1/2 , juice of
Salt - to taste
Hot sauce - to taste

Prep

Chicken - Chop into bite-sized pieces. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead).
Garlic / Onions / Carrots / Celery / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Make stir-fry sauce - Mix minced garlic with aminos, rice vinegar, Stevia, chicken stock, and arrowroot powder.

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Make

Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Saute for 3 to 4 minutes and remove chicken from pan and set aside (don’t worry, it doesn’t have to be cooked all the way yet).
Return wok back to heat and then add second part of cooking oil. Add onions, celery, and carrots to heated oil with a sprinkle of salt. Saute for ~10 minutes, until carrots are tender but still crunchy. If the pan ever looks too dry and ingredients may burn, just add a splash of water or chicken stock.
Add mushrooms and chicken back to pan. Push all ingredients to the sides forming a hole in the middle. Give your stir-fry sauce a stir and pour into the hole. Wait for it to bubble and darken before tossing everything through and making sure all the ingredients are coated in the sauce. Cook until all ingredients are tender.
Remove from heat. Finish with lemon juice, and season with salt and hot sauce to taste. Enjoy piping hot!

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