Healthy Chicken Stir Fry Recipe! | Gluten Free and Soy Free Options
Learn how to make my healthy chicken stir fry with loads of fresh, vibrant vegetables. I've included gluten and soy free options in case you're avoiding those. Serve over zucchini noodles or cauliflower rice for a completely grain free meal!
⚠IMPORTANT: I forgot to mention in the video, but you should use either low-sodium soy sauce or low-sodium chicken broth. If you use high sodium for both, your stir fry sauce will be too salty!
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VEGETABLE COOKING TIMES:
Green beans: 6 minutes
Snow peas: 3-4 minutes
Carrots: 8 minutes
Onions: 7-8 minutes
Zucchini: 5 minutes
Mushrooms: 8 minutes
Bell peppers: 2-4 minutes
Broccoli: 6-8 minutes
RECIPE:
First, here’s everything you’ll need:
1 pound of chicken - I like to use boneless skinless chicken breasts
1-2 tablespoons of avocado oil
1 red bell pepper
2 cups of broccoli florets,
4 ounces of mushrooms - you can use baby portabella, button, shiitake, or whatever kind of mushroom is your favorite
For the stir-fry sauce you’ll need:
½ cup low-sodium broth - you can use chicken or beef broth here
2 tablespoons of rice vinegar
2 tablespoons of maple syrup
¼ cup soy sauce - use gluten-free soy sauce if you’re avoiding gluten. If you’re avoiding soy, you can substitute coconut aminos and reduce the maple syrup to 1 tablespoon.
2 teaspoons toasted sesame oil - make sure you get *toasted* sesame oil - regular sesame oil is not as flavorful.
1 tablespoon of grated fresh ginger
2 cloves of garlic
¼ teaspoon crushed red pepper flakes - this is optional, but it adds a lovely hint of heat. Feel free to leave it out, or double it if you like things spicier.
And 2 tablespoons of cornstarch. You can substitute 1 tablespoon of arrowroot powder for a grain-free version.
Start by whisking together all of the ingredients for the stir-fry sauce in a measuring cup or small bowl. Set aside.
Cut the bell pepper into largish chunks.
Slice the mushrooms.
Cut the chicken into bite-sized pieces.
Heat a large cast iron skillet or wok over medium heat. Add 1 tablespoon of avocado oil and allow to heat. Add the chicken and cook, flipping once or twice, until nicely golden brown and cooked all the way through. This should take about 5-8 minutes, depending on how large your chicken pieces are. Cut into a large piece to check for doneness. Remove to a plate and set aside.
Increase heat to medium-high.
If needed, you can add another tablespoon of avocado oil to the pan.
Add the mushrooms and cook for 2 minutes, stirring frequently. Add the broccoli, and cook for 4 minutes. Finally, add the bell pepper and cook for 2 minutes, or until tender crisp.
You want to add the vegetables at different intervals because they tend to cook at different rates. If you were to add the bell pepper at the beginning, it would be mushy by the time the mushrooms were done cooking.
Resist the urge to over-cook the veggies. You don’t want mushy vegetables in your stir-fry!
As soon as the bell peppers have cooked for 2 minutes, add the chicken back to the pan, and pour the stir-fry sauce on top. Cook, stirring frequently, until the mixture thickens and comes to a boil. Remove from heat, and serve immediately over steaming rice.
To enhance the flavors even more, serve with sliced green onions and toasted sesame seeds.
I also like to add a tablespoon of grass-fed butter. You’ll never go back once you try it.
Variations:
There are many different kinds of vegetables that will work well in this stir-fry. For example, you could use green beans, snow peas, carrots, zucchini, onions, green peas, etc. Just pay attention to the cooking time for each vegetable, and stagger when you add them to the skillet.
For example, you could add onions and carrots to the pan and cook for 2 minutes, then add mushrooms and cook for 5 minutes, and finally add bell peppers and cook for 2 minutes.
I’ll have the cooking times of different vegetables listed in the description for you!
You could also serve this over noodles instead of rice, or even use zucchini noodles or cauliflower rice for a completely grain-free meal.
I’ll bet this would be incredible with shrimp.
Have fun and try different flavor combinations! The possibilities are pretty much endless.
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Homestyle Soy Sauce Chicken - Super Tasty & Save Money
This soy sauce chicken with broccolini stir fry checks all the flavour and money-saving boxes!
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** CHAPTERS **
0:00 - Introduction & backstory
0:38 - Prepare chicken
2:40 - Prepare sauce
3:35 - Broccolini
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6:08 - Cook broccolini
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Easy Soy Sauce Chicken Recipe | 豉油雞
An easy 1-pot chicken recipe that yields the most fragrant chicken.
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Easy Soy Sauce Chicken Recipe
1- 4 pound chicken
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2-3 stalks scallions
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???? EASY Soy Sauce Chicken (See Yao Gai 豉油雞) Recipe | Rack of Lam
???????????? ???????????????????? ???????????????????????????? is a classic Cantonese dish made by braising a whole chicken in soy sauce based liquid. My EASY recipe uses leg quarters only and requires less than 1 hour with VERY minimal cooking! Pair it with ginger scallion sauce (also on my channel) or the sauce recipe in this video!
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Easy Mongolian Beef Soy Curls!
Easy Mongolian Beef Soy Curls!
Ingredients:
1 Bag or 8 ounces Butler Soy Curls, rehydrated with boiling water
1 Tablespoon Concentrated Bouillon or Bouillon Powder
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
1 teaspoon Liquid Smoke
1/3 cup Cornstarch
2 Tablespoons Olive Oil for Sautéing
1 teaspoon Ginger
1 Tablespoon Granulated Garlic
1/2 cup Soy Sauce or Liquid Aminos
1/2 cup Coconut Sugar
1/2 cup Water
1 Bunch Green Onions, finely chopped
Drain & Squeeze out as much water as you can from Soy Curls. Add 2 Tablespoons Olive Oil, 1 teaspoon Liquid Smoke, 1 Tablespoon Soy Sauce & 1 Tablespoon Powdered Bouillon to the Soy Curls and Massage until they are well mixed. Add the cornstarch & toss until well coated.
Heat up non stick pan on high and add 2 Tablespoons Olive Oil. Once the pan is hot add the Soy Curls, shaking off any excess cornstarch. Saute until Curls are lightly browned. Add the sugar, ginger, soy sauce, granulated garlic & water to the curls and bring to a boil while stirring. Once boiling turn off heat and add the scallions. Serve immediately over rice. Enjoy!
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???? Jjimdak Korean Soy Braised Chicken
Ingredients
4 to 6 oz Dangmyeon, Korean glass noodles (made with mung bean or sweet potato)
one 3 lb bone-in and skin-on whole chicken, cut into 12 to 13 parts, including back
For the Sauce
1/2 cup soy sauce
1/4 cup fish sauce
1/4 cup mirin
1 tbsp dark soy sauce, optional
1/2 cup sugar
1 tsp black pepper
5 to 10 dried chili, optional
15 to 20 cloves garlic, chopped (approximately 1/3 cup)
For Vegetables
8 oz carrot, peeled and cut into large chunks
8 oz sweet potato or regular potato, peeled and cut into large chunks
1 large onion, slice into 1” wide
2 daepa, Korean large green onions or 2 bundles of green onions, cut into 2” long pieces
sesame seeds