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Easy Chicken Stir-Fry

Easy Chicken Stir-Fry Recipe - A stir-fry is an essential recipe to have in your back pocket. What I love about this recipe are the layers of umami flavor. The coconut aminos add some sweetness to the sauce, while the ginger adds a spicy kick. To bring it all together, the dried mushrooms add an extra layer of umami with their rich and complex notes.

SERVES 4
MACROS
Fat: 24.5 g
Carbs: 16.5 g
Net carbs: 13.4 g
Protein: 21.3 g
Fiber: 3.1 g
Easy Chicken Stir-Fry Recipe

Ingredients

  • ¼ cup (60 ml) coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tbsp (15 ml) sesame oil
  • 1 tsp grated ginger
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp sea salt, plus more to taste
  • ¼ tsp black pepper, plus more to taste
  • 1 lb (454 g) boneless, skinless chicken thighs
  • 1 oz (28 g) dried shiitake mushrooms
  • ¼ cup (60 ml) avocado oil, divided
  • 2 red bell peppers, julienned
  • 1 bunch broccolini, trimmed
  • 2 scallions, diced
  • 2 cloves garlic, minced
  • Sesame seeds, to garnish
  • Cauliflower rice, to serve

How to make Easy Chicken Stir-Fry

  1. To make the marinade, mix the coconut aminos, apple cider vinegar, sesame oil, ginger, crushed red pepper flakes, salt and pepper in a large bowl. Whisk to combine.
  2. Pat the chicken thighs dry using a clean paper towel and cut them into 1-inch (2.5-cm) chunks. Add the chicken thighs to the bowl with the marinade and toss the chicken to make sure it’s well coated with the marinade. Set the chicken aside to marinate for 7 to 10 minutes.
  3. Put the mushrooms in a bowl and cover them with warm water. Let them sit for 7 to 10 minutes to rehydrate, then cut the larger pieces into two to three pieces.
  4. Heat a large wok or skillet over high heat. Once the pan starts to smoke, lower the heat to medium, add 1 tablespoon (15 ml) of avocado oil and cook the bell peppers for 2 to 3 minutes. Season with salt and pepper. Remove the peppers from the pan and set them aside. Add another tablespoon (15 ml) of avocado oil to the pan and cook the broccolini for 2 to 3 minutes. Season with a pinch of salt and pepper. Remove it from the pan and set it aside. Add another tablespoon (15 ml) of avocado oil and cook the mushrooms for 2 minutes and set them aside.
  5. Add the last tablespoon (15 ml) of avocado oil to the hot pan and dump the chicken and marinade into the pan. Increase the heat to high and cook the chicken for 3 to 5 minutes, until it’s nicely brown and cooked through. Add the scallions and garlic to the pan and continue to cook for 1 minute. Return the peppers, broccolini and mushrooms to the pan. Continue to cook until the vegetables have a nice coating of sauce, about 3 minutes. Garnish with sesame seeds and serve over cauliflower rice.
PRO TIP: If you’re meal planning, make the marinade, pour it into a ziplock bag and add the chicken. Massage the bag to coat the chicken with the marinade. Store the chicken in the fridge for the next day or freeze it for a later date. If frozen, thaw the chicken in the fridge overnight.