Chicken Stir-fry Recipe

Chicken Stir Fry
Chicken Stir Fry

Chicken Stir-fry Recipe

Course dinner
Cuisine Chinese


  • 1/2 cup low sodium chicken broth
  • 1/3 cup liquid aminos
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 2 tbsp minced fresh ginger
  • 3 cloves garlic (minced)
  • 1 tbsp xanthan gum
  • 1 lb boneless skinless chicken breasts (cut into 1-inch cubes)
  • 3/4 lb broccoli (cut into bite-size pieces)
  • 2 carrots (sliced thinly on the diagonal)
  • 2 bell peppers (cut into thin slices)
  • 4 green onions (white and light green parts only, sliced)
  • 4 cups cooked rice


  • Combine all stir fry sauce ingredients in a small bowl or jar. Whisk together and set aside.
  • Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
  • When the pan is hot, add the cubed chicken and cook until browned and almost cooked through, about 4 to 5 minutes, stirring occasionally. Transfer the chicken to a clean plate.
  • Add the remaining tablespoon olive oil to the pan. Add the broccoli and carrots and cook, stirring often, for 2 minutes. Add the bell peppers to the pan and continue stir frying the veggies until crisp-tender, 2 to 3 minutes.
  • Whisk the stir fry sauce to recombine. Add the chicken back to the pan, followed by the sauce. Cook for 2 to 3 minutes, until chicken is cooked through and sauce has thickened.
  • Stir in the green onions. Serve stir fry over cooked rice.