Chicken Stir Fry
Chicken Stir Fry makes for a delicious and simple meal that's perfect for meal prepped lunches, or weeknight dinners. You'll love the flavor in this one!
Ingredients
Stir Fry
- 2 tbsp coconut oil
- 1.5 lb chicken thighs, cubed
- salt and pepper, to taste
- 2 bell peppers, any color, deseeded and sliced
- 3 whole carrots, peeled and thinly sliced
- 1 bunch asparagus, trimmed andchopped
- 1/2 head green cabbage, chopped
- 1/2 small yellow onion, sliced
- 4 cloves garlic, minced
- 1 tbsp minced ginger
Sauce
- 1/4 cup coconut aminos
- 1/4 cup chicken or bone broth
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic, minced
- 1 tbsp arrowroot starch
Noodles and Toppings
- 1 package pad thai rice noodles
- 1 tbsp sesame seeds
Instructions
- Bring a pot of water to a boil. Add in noodles and cook for 4-5 minutes or until just tender. Drain and rinse in a colander, then toss in a couple teaspoons of coconut oil.
- In a large skillet, heat 1 tbsp coconut oil over medium-high heat. Lightly season chicken with salt and pepper, then add to skillet and cook. Once done, remove from skillet and set aside on a plate.
- Add additional coconut oil to the skillet before adding in bell pepper, carrots, asparagus, cabbage, and onion. Cook veggies until they reach your desired tenderness, 5-15 minutes.
- While veggies cook, combine sauce ingredients together in a small bowl and stir to combine.
- Add cooked chicken back to skillet along with garlic and ginger, sautéing for 30-60 seconds. Add in sauce and cooked noodles, toss to combine and continue to cook for 2-3 minutes until sauce has thickened and chicken is hot. Finish off with a sprinkle of sesame seeds, then serve!