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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!
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.
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).
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.
Add broccoli florets and 1/4 cup water. Cover and cook for 1 minute.
Remove lid and add in mushrooms and snap peas. Cover and continue cooking over high heat for 1 additional minute.
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.
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.
Add cooked chicken and veggies back and toss until well coated with sauce.
Serve immediately over rice or alongside cauliflower rice and Enjoy!