Stir-fry for about 3 minutes or until tender-crisp. Both oils have a high smoke point and a neutral flavor. Divide between your plates, scatter over the sesame seeds and coriander, and dig in. A quick dinner recipe, this Chicken and Vegetable Stir Fry is made entirely with frozen and pantry staples. Set aside. Serve on top of rice or noodles, topped with green onions and toasted sesame seeds, and additional soy sauce, tamari, or coconut aminos, if desired. Recommended and linked products are not guaranteed to be gluten-free. Cook chicken pieces with onions, garlic, and ginger. Trim the broccoli (halving any thick stalks lengthways), wipe the mushrooms clean, trim the stalks and halve any larger ones. Nothing on the website is offered is intended to be a substitute for professional medical, health, or nutritional advice, diagnosis, or treatment. Set aside. For frying: Refined coconut oil. Place the frozen vegetables in a large, microwave-safe bowl. A quick readiness test is to add a drop of water to the oil. This post may contain affiliate links, where I can make a small profit at no expense to you. Peel and finely chop the garlic and ginger, deseed and finely chop the chilli. “As seen on Friday Night Feast, my colourful Chinese-style stir-fry is easy, delicious and good for you, plus it’s ready in less time than it takes to order a takeaway. A lot of folks choose to avoid soy sauce for a variety of reasons—maybe you’re trying to watch your sodium intake, or you can’t eat gluten, or you avoid soy in your diet. If you go the frozen route, you’ll want to add 3-4 minutes of cooking time to make sure they get entirely warmed through. Cut the chicken into 1cm strips and toss in a bowl with the Chinese five-spice and sesame oil. Peel the carrots, halve lengthways, then finely slice. Peel the onion, deseed the pepper, then finely slice. The method for making a stir fry is pretty much right there in the name of the dish! Remove the veggies from the pan and place in a medium-size mixing bowl. Feel free to mix up the veg, or swap out the chicken for another protein. Baby corn, green peas, edamame, green beans, and water chestnuts are great additions. Thaw your chicken ahead of time but you can use frozen veggies straight out of the freezer. Cube the chicken breast into 1-inch cubes. When you have all your veggies ready to go, heat a large wok over high heat. No worries, we’ve got options for you! It usually takes me about 10 minutes to defrost 1.25 pounds of chicken thighs in the microwave. Heat 2 tablespoons oil in large skillet to medium, high heat. If you don’t want to use rice as a base for your stir fry, you have tons of options! At Wholefully, we believe Cook, stirring gently, until everything is well-coated and sauce thickens, 2-3 minutes. Read below for directions on how to defrost frozen chicken but you can also use fresh chicken thighs if you prefer! Return chicken to skillet. Return the pan to the heat and heat up the second tablespoon oil. Warm and saucy; filling and meaty; tangy, lightly spicy, and sweet -- pretty much everything I dream about (minus cheesiness) when it comes to a dinner that's going to soothe me inside and out. Add the chicken breast cubes and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Recipes developed by Vered DeLeeuw, CNC Nutritionally reviewed by Rachel Benight MS, RD, CPT. Fresh sliced green onions and toasted sesame seeds add a wonderful amount of flavor and texture to the final dish. If you purchase a product after clicking an affiliate link, I receive a small percentage of the sale for referring you, at no extra cost to you. Meanwhile, cook the noodles in a large pan of boiling salted water according to the packet instructions. That way, the rice and stir-fry will finish cooking at the same time. On any given day of the week, if you walk into my kitchen, there is a good chance that you’ll find me making this Healthy Chicken Stir Fry. Also make sure to put out extra soy sauce, tamari, or coconut aminos, in case folks want a little extra boost of flavor. The flavorful sauce and marinade brings it all together no matter what you add! Since my husband and I eat a low carb diet, I usually serve this dish on a bed of cauliflower rice. I will start the stir-frying with the chicken and … Thank you so much for coming by. I'll need to try that too! This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. And then you continue until you get to the softest of veggies in the last few minutes of cooking. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. The only gluten-containing ingredient in this recipe is the soy sauce. Just substitute in coconut liquid aminos in place of soy sauce in your recipe and you should be good to go (as long as there are no other gluten ingredients in the sauce!). Hi Monica, You can use almost any frozen veggie in a stir fry (go wild and experiment! Whisk the cornstarch into the reserved marinade, and then pour into the wok. Dinners made with frozen ingredients or pantry staples need not be boring! Bring it to a simmer, and cook for 2-3 minutes, or until the sauce thickens up. Having everything ready before you put anything in the pan will also help to ensure that nothing overcooks, because you want the chicken to be juicy and the vegetables to be tender-crisp. 1/4 cup soy sauce, tamari, or coconut aminos, 1/2 teaspoon red pepper flakes, plus more to taste for added heat, 1 pound chicken breasts, cut into bite-sized pieces, 2 tablespoons avocado oil or olive oil, divided, 1 tablespoon cornstarch or arrowroot powder, 4 cups cooked rice, noodles, or other serving options, Sliced green onions and toasted sesame seeds, for serving. Copyright © 2020. https://www.bbcgoodfood.com/recipes/collection/chicken-stir-fry She's a home cook and wellness junkie with a love of all things healthy living. Cashew Chicken. If you don’t mind the extra carbs, white or brown rice would obviously work too. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in an airtight freezer-safe container in the freezer for up to 3 months. Add the remaining tablespoon of oil to the skillet. Simply omit the carrots, and use a sugar-free sweetener instead of the honey, or simply omit the honey. That works, too. This recipe is packed full of fresh vegetables, grains, and protein to make it a nourishing meal for just about anyone! Because you’re cooking quickly under high heat, the order you put the vegetables in to a stir fry matter! Thanks for sharing! Add in the carrots, bell peppers, snow peas, and mushrooms. Pour the remaining olive oil into the wok, and then add in the … Filed Under: Chicken Recipes Last updated on July 5, 2020, The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. Because, other than that, all we'll be doing is mixing up the easy sauce, throwing some frozen veggies straight into a pan, browning up some chicken, and then simmering the sauce with the veggies and meat until it's thickened. Like this recipe? Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Set aside. Cook briefly, then drizzle with sesame oil and serve. Add the onions and cook, stirring often, until translucent but not browned, about 5 minutes. Remove the chicken to a plate. Once you land on your perfect stir fry sauce, you’ll always have it at the ready. Think of stir fry sauce as the gravy of a stir-fry—it adds a silky, rich texture and tons of flavor. Add more red pepper flakes! Make sure the oil is hot enough before the rest of your ingredients hit the pan. Over the past few weeks, I've been focusing more and more on recipes I can make with pantry staples, freezer goods, or both. Experiment with the veggies you add to your stir fry.
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