Go Back

Gut Healthy Chicken Vegetable Stir Fry

Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired American, healthy
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb 454 g boneless, skinless chicken breast, thinly sliced
  • 1 tbsp 15 ml avocado oil, divided
  • 2 cups 180 g broccoli florets
  • 1 red bell pepper thinly sliced, about 1 cup (150 g)
  • 1 medium carrot thinly sliced, about ¾ cup (90 g)
  • 2 cups 140 g thinly sliced green cabbage
  • 1 cup 70 g sliced cremini mushrooms
  • 3 green onions sliced, about ⅓ cup (35 g), white and green parts separated
  • 2 garlic cloves minced, about 2 tsp (6 g)
  • 1 tbsp 6 g freshly grated ginger
  • ¼ tsp 1 g fine sea salt
  • ⅛ tsp 0.3 g black pepper
  • ⅓ cup 80 ml low-sodium chicken broth
  • 3 tbsp 45 ml low-sodium soy sauce
  • 1 tbsp 15 ml rice vinegar
  • 2 tsp 10 ml toasted sesame oil
  • 2 tsp 14 g honey
  • 2 tsp 6 g cornstarch
  • ¼ tsp red pepper flakes optional

Method
 

Instructions
  1. Slice the chicken and prepare all the vegetables. Whisk the broth, soy sauce, rice vinegar, sesame oil, honey, cornstarch, and red pepper flakes in a bowl.
  2. Heat 2 tsp avocado oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper. Cook for 5–6 minutes until browned and the center reaches 165°F. Transfer to a plate.
  4. Add the remaining 1 tsp oil, broccoli, and carrots. Stir-fry for 2 minutes.
  5. Add 2 tbsp water, cover, and steam for 1 minute.
  6. Add the bell pepper, cabbage, mushrooms, and white parts of the green onions. Cook uncovered for 3–4 minutes.
  7. Add the garlic and ginger and cook for 30 seconds.
  8. Return the chicken to the skillet. Pour in the sauce and cook for 1–2 minutes until thickened.
  9. Garnish with the remaining green onions and serve immediately.

Notes

Gluten-free: Use certified gluten-free tamari and gluten-free chicken broth.
Vegetarian: Replace the chicken with 14 oz (397 g) pressed extra-firm tofu.
Low-carb: Omit the honey or use a sugar-free substitute and serve with cauliflower rice.
Dairy-free: The recipe is naturally dairy-free when made with suitable packaged ingredients.
Spicy: Add ½ tsp red pepper flakes or 1–2 tsp chili garlic sauce.