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Chicken Stir-Fry

A quick and flavorful dish, this Chicken Stir-Fry combines tender chicken, crisp-tender broccoli, bell peppers, and carrots in a savory, slightly sweet soy-ginger sauce. Topped with sesame seeds and fresh green onions, this dish is served over fluffy white rice for a balanced and satisfying meal.

20 min

Prep Time

20 min

Total Time

20 min

Servings

4

Ingredients

Pantry

  • ¼ cup Brown Sugar

  • 1 tbs Sesame Seeds

  • 1 tbs Cornstarch

  • 1 tsp Red Pepper

  • 1 Bell Pepper

  • 2 cups White Rice

  • ¼ cup Soy Sauce (or coconut aminos)

Fridge and Freezer

  • 1 lb Chicken Tenders, thawed

  • 1 lb Frozen Broccoli

  • 1 Carrot

  • 1 bunch Green Onions

  • 1 tbs minced Garlic

  • 1 tbs minced Ginger

Directions

  1. Wash hands with soap and water. Wash the bell pepper, seed and chop. Wash, peel and grate the carrot. Chop the green onions, discarding the roots.

  2. Cook the rice using a rice cooker if you have one, or the video.

  3. Season the chicken with salt and pepper. Heat a little oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through and slightly browned. Remove the chicken from the pan and place on a plate; keep warm.

  4. Heat a little more oil in the large skillet over medium-high heat. Add the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the white bottoms of the green onions (reserving the green tops), ginger and garlic and cook for another minute.

  5. In a small bowl, combine the soy sauce (or coconut aminos for gluten-free), brown sugar, and cornstarch. Add the chicken back to the pan along with the sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through.

  6. Serve with hot cooked rice topped with the reserved green onion. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

*Replace soy sauce with ¼ cup coconut aminos to make this recipe soy and gluten-free.

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