Chicken Stir Fry
A quick and versatile chicken stir fry with tender chicken thighs and colorful vegetables, perfect for busy weeknight dinners.
Ingredients
For the stir fry
- 1.5 lbs boneless skinless chicken thighs, sliced or diced
- 2 tablespoons avocado oil For sautéing
- 1/2 cup red bell pepper, diced or sliced
- 1 cup broccoli florets
- 7-8 pieces asparagus, cut into 1 inch pieces
- 1/2 cup quartered mushrooms
- 1/2 cup carrot, julienned
- 1/3 cup soy sauce, tamari or liquid aminos
- 3 tablespoons vinegar (white, rice or apple cider)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 2 tablespoons freshly grated ginger
- 1 teaspoon sesame oil, optional
- 1 teaspoon arrowroot powder, optional For thickening
Instructions
Cooking
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the chicken and sauté until cooked through, about 5-7 minutes.
- Once the chicken is cooked, add the sliced bell pepper, broccoli, asparagus, mushrooms, and carrot.
- Continue stirring and cooking for 1-2 minutes until the veggies begin to soften.
- Stir in the soy sauce, vinegar, garlic, and ginger.
- Reduce the heat to medium and cook until the vegetables are tender, about another 3-4 minutes.
- If desired, add sesame oil and a thickener like arrowroot powder to achieve the desired consistency.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stir fry for up to 3 months. When reheating, make sure to warm it gently on the stovetop to prevent overcooking the chicken.