Chicken & Vegetable Stir-Fry
Trade your typical takeout for this quick and simple stir-fry.
Ingredients
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 tbs. coconut oil
- 1 lb. chicken breast, cubed
- 1 inch fresh ginger, grated
- 3 tbs. low-sodium soy sauce or coconut aminos
- 1 tbs. raw honey
- 1/2 cup water
- 1 tsp. red pepper flakes
- 2 cups broccoli, chopped
- 2 red bell peppers, sliced
- 5 oz. shredded carrots
Directions
STEP 1
In a large skillet, sauté the onions and garlic in coconut oil over medium heat. Add the chicken and cook thoroughly.
STEP 2
In a small dish, combine the ginger, soy sauce, honey, water, and red pepper flakes to form a sauce.
STEP 3
Add the sauce and remaining veggies to the skillet and cook for three to four minutes over medium heat, or until the veggies reach desired tenderness.
Thoughts to share?
ADVERTISEMENT
More Like This
Chicken Stir-Fry
Marinated chicken overnight infuses big flavor into this easy dish. For more veggie power, serve your stir-fry over cauliflower rice instead of brown rice.
Orange Chicken With Cauliflower Stir-Fry Rice
Better than takeout — and (bonus!) it’s gluten-free, too.
Thai Turkey Lettuce Wraps
Turn this traditional appetizer into your main meal with these quick to assemble, Asian-inspired lettuce wraps.