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Easy Chicken Stir Fry

  • 2 days ago
  • 2 min read
chicken stir fry with bell peppers and sesame seeds in a cast iron skillet

This flavorful Easy Chicken Stir Fry is made with strips of chicken breast, colorful bell peppers, and sesame oil. Replacing soy sauce with coconut aminos makes it gluten and grain free!


Serves: 3 | Cook time: 30 minutes


INGREDIENTS


  • 1 pound boneless organic chicken breast

  • 1 Tbsp olive oil

  • 2 Tbsp sesame oil

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 3/4 tsp ginger powder

  • 1/4 tsp black pepper

  • 3 small organic bell peppers (green, red, yellow, or orange)

  • 1/3 cup coconut aminos

  • 1/4 cup broth

  • 1 Tbsp arrowroot flour

  • 1 Tbsp sesame seeds

  • 1/2 cup organic Indian Basmati rice*

  • 1 Tbsp dairy free butter


INSTRUCTIONS


  1. Heat 1 Tbsp olive oil over medium heat in a medium-sized skillet. Season the chicken with garlic, onion, and ginger. Place the chicken in the skillet to sear for 3 minutes. Pan-poach the chicken by adding 1/3 cup water or broth to the skillet. It will sizzle and steam. Reduce the heat to low to medium. Cover for 10 minutes, then flip the chicken, making sure there is still water in pan. Cover and cook for another 7 minutes. For more color on the chicken, add another Tbsp of olive oil and bring it to a sizzle again, letting it continue to cook for 2 more minutes on each side. Set it aside on a plate to cool, then cut into thin strips.


  2. While the chicken is cooking, prepare the rice*. Rinse 1/2 cup rice in a strainer. Pour it into a small pot and add 1 cup of water and 1 Tbsp of butter. Turn stove to medium-high heat until the rice begins to simmer. Turn the heat down to low and cover it with a lid. Let the rice cook for 10 minutes. Remove from heat and let it sit for 5-10 minutes.


  3. For the stir fry, heat the sesame oil in a large skillet on low-medium heat and add 1 tsp garlic, 1 tsp onion, 3/4 tsp ginger, and 1/4 tsp black pepper. Stir with a spatula so it’s well blended.


  4. Stir in the coconut aminos, broth, sesame seeds, and arrowroot flour.


  5. Before the sauce gets thick, add the bell pepper strips and chicken, stirring so they’re covered in the sauce as it thickens.


  6. Serve over rice*.


*Option: If you are avoiding grains, serve stir fry in lettuce cups.



Calories: 327.3 | Carbohydrates: 41 g | Sugar: 10.6 g | Protein: 19.8 g




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