Chicken Stir-Fry

Chicken stir-fry is a speedy dinner that’s jam-packed with flavour. Just grab a large pan and watch how juicy chicken, loads of veggies and a savoury-sweet sauce quickly come together in this colourful, healthy meal.

Stir Fry Sauce:
¼ cup chicken broth
¼ cup tamari soy sauce
1 Tbsp. apple cider vinegar
1 Tbsp. pure honey
1 tsp. sesame or vegetable oil
1 Tbsp. cornstarch or arrowroot powder

Chicken Stir Fry:
2 Tbsp. extra-virgin olive oil, divided
1 lb chicken breast, boneless, skinless, cut into bite-sized pieces
sea salt
black pepper, freshly ground
1 red bell pepper, deseeded and chopped
1 small carrot, thinly sliced
2 cups broccoli florets, cut into bite-sized pieces
1 small yellow onion, chopped
¼ tsp. ground ginger
4 cloves garlic, minced

Garnish:
1 Tbsp. sesame seeds
1 green onion, sliced

In a small bowl, whisk together the chicken broth, soy sauce, vinegar, honey, oil and cornstarch. Set aside.

In a large skillet or wok on medium-high heat, add 1 Tbsp. of oil. Add the chicken in a flat layer. Season with salt and pepper and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.

Leaving any juices in the pan, add 1 Tbsp. of oil along with the red bell pepper, onion, carrot and broccoli. Cook the vegetables until tender, about 3-4 minutes.

Add the chicken back to the pan with the ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir-fry for another 1-2 minutes, or until the sauce thickens.

Garnish with green onion and sesame seeds before serving.