The Best Ever Chicken Stir Fry Recipe

Chicken Stir Fry

I love a good stir fry. It’s like, you mean I can have everything I want from a takeout restaurant, but at home and like 230492 times healthier? Sign me up.

I’ve been in an endless searching for the best ever chicken stir fry recipe, and for years, I’ve taken a go at making a solid stir fry. Something I could be proud of and crave. And let me tell ya, there’s been plenty of times where I’ve thrown out a sauce because it was nasty. Times when I realized that the sesame oil I was using may have been cross-contaminated with fish sauce (holy allergic reaction). Times where I painfully threw out or offered to give away leftovers because I just didn’t like the end result.

But that was then. This is NOW.

I wanted to create a simple stir fry one Friday night that would be tasty, but wouldn’t bust the belly. You know with this whole quarantine thing, it’s been great to get back on it with my goals, and I wasn’t going to let takeout sabotage it. And that’s how I came to this recipe. It’s a touch sweet, but crazy spicy. With tons of garlicky, gingery flavor that coats crispy chicken and vegetables with a side of rice. Check out the recipe below and comment with your favorite take on takeout at home!

The Best Ever Chicken Stir Fry Recipe
Ingredients – Serves 2
  • 1/2 lb of diced chicken breast; optional: marinated in 1 tbsp of Hot & Spicy Sauce from The New Primal
  • 2 cups of white rice
  • vegetables of your choice – zucchini, onion, bell pepper, mushrooms, etc. all do well!
  • 2.5 tbsp cornstarch, divided
  • 2 tsp olive oil

For the sauce:

  • 1 cup chicken broth
  • 3 tbsp coconut aminos
  • 1/2 tbsp sambal olek
  • 1 tsp agave nectar
  • 2 cloves of grated garlic
  • 1 tbsp grated ginger
Directions
  1. Add oil to two separate frying pans. Add your veggies to one and saute with salt, pepper, and garlic powder.
  2. Take your cut up chicken breast and toss in 1 tbsp of the cornstarch. Add your chicken to the other frying pan and cook until crispy and done.
  3. Once your chicken is done, remove from the pan and add your sauce mixture. Bring the heat up until you see some bubbles.
  4. Once your sauce is bubbling, add the rest of your cornstarch to equal parts water and mix. Add your cornstarch mixture to the sauce, gradually, and use what is needed until it thickens. Ensure your sauce is now on simmer.
  5. Assemble your bowl! Add rice, vegetables, and crispy chicken to your bowl and coat with a generous portion of sauce. Sprinkle sesame seeds on top to make it look pretty. 😛
  6. Note: You can also toss your vegetables and meat right into the sauce, but I like to top it to keep the chicken nice and crispy!

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