This Easy Chicken Stir Fry will become a weekly dinner the whole family will love! Swap in different veggies to keep it seasonal and affordable, just follow the basic formula! 
You all know that I LOVE me some good stir fry. Seriously, it’s one of the things I can always get the family to agree to AND a fantastic way to cram as many veggies into a meal as possible.
My Easy Chicken Stir Fry is the answer to your usual weeknight dinner dilemma. It’s quick, seriously tasty, naturally Gluten Free, Dairy Free and even Soy Free. Plus, it’s Paleo, Whole30 compatible and Weight Watchers friendly. Did I mention on the table in under 30 minutes?
I used a medley of broccoli florets, thin asparagus, sugar snap peas and shitake mushrooms but you could swap in a ton of other veggies.
The key is to select vegetables for your stir fry that are:
- Cut to roughly the same size (so they cook evenly)
and
- Select veggies that cook quickly so you don’t have to blanch them first
The sauce is super SIMPLE. I am talking broth, coconut aminos, ginger and toasted sesame oil. That is it!
For the broth, I used Pacific Foods Organic Bone Broth Chicken with Ginger. I love this broth for stir fry because it comes in the convenient 1-cup packages (no waste) and has a light ginger flavor which helps infuse the sauce!
Next, some coconut aminos. Coconut aminos are an amazing substitute for soy sauce that are gluten and soy free and made from coconut sap. If soy isn’t an issue for you, you can use Soy Sauce or to keep it Gluten Free and use Soy, try Tamari.
Fresh ginger is key! If you are pressed for time, there are some good pre-chopped organic ginger options out there now!
Finally, we need some toasted sesame oil for a flavor blast.
This whole thing comes together in under 30 minutes and I am telling you – the family is going to LOVE it!!!
TIPS:
- To save time, buy already sliced mushrooms, broccoli florets and cleaned snap or snow peas. Look for very thin asparagus as they cook in just minutes. Thick asparagus will need additional time.
- Swap GF Tamari or Soy Sauce for the Coconut Aminos based on your dietary needs.
- Serve with cauliflower rice or steamed jasmine rice. To save time, buy already cooked organic frozen cauli rice or jasmine rice and just reheat!
- Excellent with some Homemade Chinese Chili Oil (if you like spicy!)
Did you make this recipe? Please give it a star rating below!
This Easy Chicken Stir Fry will become a weekly dinner the whole family will love! Swap in different veggies to keep it seasonal and affordable, just follow the basic formula!
- 1 Tablespoon avocado oil (or another mild high heat oil)
- 1 pound boneless skinless chicken breast thinly sliced
- 1/2 pound broccoli florets evenly sized bite sized pieces
- 1/2 pound sugar snap peas cleaned
- 4 ounces shitake mushrooms stems removed, sliced into 1/2" pieces
- 1 pound very thin asparagus cut into 2" pieces
- 8 ounce Pacific Foods Organic Bone Broth Chicken with Ginger
- 3 Tablespoons coconut aminos
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon finely chopped ginger root
- salt and ground black pepper
- 2 Tablespoons arrowroot starch
- 2 Tablespoons warm water
-
Thinly slice chicken breast. Sprinkle with salt and pepper and set aside.
-
Wipe mushroom caps clean, trim stems and slice into 1/2" pieces.
-
Gather broccoli florets, snap peas and asparagus. Trim ends of asparagus and cut into 2" sections.
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In a measuring cup or bowl, combine broth, coconut aminos, chopped ginger and toasted sesame oil until well mixed. Add a pinch of salt and pepper.
In a small dish, combine arrowroot starch and warm water. Mix until dissolved (you will have to mix this again right before using).
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Heat Wok over high heat until very hot and just beginning to smoke. Add avocado oil and then quickly add sliced chicken in one layer. Cook undisturbed for 2 to 3 minutes. Use tongs or stir fry tools to move chicken slices around, continue to cook, about 2 to 3 additional minutes and remove from wok.
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Add broccoli florets and 1/4 cup water. Cover and cook for 1 minute.
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Remove lid and add in mushrooms and snap peas. Cover and continue cooking over high heat for 1 additional minute.
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Finally, add asparagus. Cover and cook 45 seconds to 1 minute, depending on thickness of asparagus pieces. Remove ALL veggies from wok and set aside.
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Pour sauce mixture into wok. Bring to a boil and slowly whisk in arrowroot mixture. Sauce will immediately begin to thicken. Once it reaches desired thickness, remove wok from heat.
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Add cooked chicken and veggies back and toss until well coated with sauce.
Serve immediately over rice or alongside cauliflower rice and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I like carrots instead of the asparagus. When do I add them?
Carrots need additional cooking time so it will depend on how you cut them. If you cut them into thin rounds, they will need 8 to 10 minutes to soften or 6 to 8 min if you like a crunch!
Love all those green veggies in there!