Chicken Stir-Fry

Serves 4

Everyone should have a solid chicken-and-veggie stir-fry recipe in his or her back pocket, and this one is my go-to.  Stir-fry is a great way to get in a ton of veggies and lean protein into a meal. Feel free to do shrimp, tofu or beef instead of chicken or swap out any of the veggies for others that you prefer!

Ingredients:

  • 1 tablespoon ginger juice
  • 1 tablespoon tamari (I use gluten-free)
  • 1 tablespoon coconut aminos
  • ½ cup brown rice vinegar
  • ½ cup toasted sesame oil
  • ¼ cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 3 skinless chicken breasts cut into cubes
  • 3-4 tablespoons peanut oil
  • 1 onion, cut into crescents
  • ½ cup carrot, thinly sliced
  • ¼ cup bell pepper, sliced
  • 1 cup purple cabbage, sliced
  • 1 cup bok choy, sliced
  • 1/2 cup broccoli, cut into florets
  • ¼ cup toasted sesame seeds
  • salt and pepper to taste

Preparation:

-For the marinade, whisk the following ingredients together: 

  • 1 tablespoon ginger juice
  • 1 tablespoon tamari
  • 1 tablespoon coconut aminos
  • ½ cup brown rice vinegar
  • ½ cup toasted sesame oil
  • 1/3 cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • After everything is mixed, divide the marinade equally into 2 different bowls and set aside.

 

  • Marinate chicken in ½ of the marinade for at least 30 minutes, or overnight in the refrigerator.
  • Toast sesame seeds in dry skillet over medium-low heat, stirring occasionally, for 2-3 minutes or until the seeds turn brown, glisten and occasionally pop or jump.  Remove seeds and set aside.
  • Heat 1-2 tablespoons peanut oil in the same skillet over medium-high heat.  Add chicken and cook for about 6-8 minutes, or until cooked through.
  • Remove chicken from skillet and set aside.
  • Put broccoli in skillet and sauté for 5-7 min, until just softened.  Turn off heat and set skillet aside.
  • Coat another skillet with 1-2 tablespoons of peanut oil and cook onion and carrot over medium heat until tender.
  • Add cabbage, season with salt and pepper, toss, cover and cook for 3 min.
  • Add the rest of the marinade to the skillet and toss.
  • Add the broccoli and chicken to skillet.  Season with a little toasted sesame oil, salt and pepper to taste.
  • Sprinkle toasted sesame seeds and serve on top of quinoa or brown rice. Enjoy!