I make this all the time! Devin loves all the veggies and Maegan is still coming around. It is still a family favorite and never the same if we go out to get “Chinese”. My stomach always hurt after we go out, so we don’t do it often.  So, I am reminded every time why it has been so long since we went out for Chinese and we make this at home and it tastes way better! It’s mostly all in my head so I hope this works for you!

Stir Fry Chicken and veggies

Ingredients

  • 2 Tbsp avocado oil (or other high heat oil)
  • 1 tsp toasted sesame oil
  • 2 tsp soy sause
  • Five cups veggies ~ Any veggies you like
  • We like broccoli, cauliflower, carrots, mushrooms, peppers and snow peas. You can add bok choy, bamboo shoots and sliced water cress also!
  • 2 - 4 cloves garlic finely chopped
  • 1 inch ginger root peeled and finely chopped
  • 4 4oz chicken breasts thinly sliced in to match stick pieces marinated in 1 Tbsp soy sauce
  • 1/4 C water ( if needed)
  • 1/2 C water with 1 Tbsp Arrowroot powder and 1 tsp soy sauce

Instructions

  1. Heat 1/2 Tbsp oil in wok to high heat add chicken with some of the ginger and garlic cook till almost done, set aside.
  2. Add 1 Tbsp oil, rest of garlic and ginger and broccoli cook 45 seconds
  3. Add in Cauliflower and carrots, cook another 45 seconds
  4. Add in remaining veggies and cook until just tender and colors are vibrant
  5. Add remaining oil and ingredients and 1/4 cup water if needed for steam.
  6. On high heat and veggies are tender yet still crunchy in middle, add the Arrowroot mixture and Mix!
  7. Serve with white or brown rice or Quinoa
  8. Toast 1/2 cup Quinoa with Avocado oil until lightly brown and fragrant.
  9. Add 1 cup water or chicken booth and cook until tinder, about 10 mins.
  10. Add 1 small clove of garlic
  11. 1 green onion and roasted red peppers or sweet/hot peppers chopped.