Chicken Vegetable Stir Fry

This Chicken Vegetable Stir Fry is a much healthier option than takeout! It's customizable with your favorite veggies, it's made with ingredients you already have in your pantry, and it's on the table in about 30 minutes!

📝 Ingredients

• 1 tablespoon cornstarch (sub with arrowroot starch)
• 1/4 cup coconut aminos (sub with low sodium soy sauce or tamari)
• 1/4 cup water (sub with vegetable stock for added flavor)
• 1 tablespoon rice wine vinegar (seasoned or unseasoned)
• 1 tablespoon sesame oil (see notes)
• 1 tablespoon honey
• 2 tablespoons oil (divided)
• 1 lb. boneless skinless chicken breasts (cut into 1" cubes)
• salt and freshly ground pepper (to taste)
• 2 1/2 cups broccoli florets (cut into small florets)
• 2 large carrots (about 2 cups, sliced thinly)
• 1 small red bell pepper (sliced into thick strips)
• 1 small yellow bell pepper (sliced into thick strips)
• 1 1/2 cups snow peas (trimmed)
• 3 large green onions (sliced thinly on the bias; reserve the dark green scallions for garnish)
• 3 cloves garlic (minced)
• 1 1/2 tablespoons fresh ginger (minced; you can also freeze the ginger root and grate it peel and all)

👨‍🍳 Instructions

1. 1--- Prepare the stir fry sauce: ---
2. 2prepare sauce: Place the cornstarch in a small bowl. Add one tablespoon of the coconut aminos to the cornstarch and stir until well combined and no lumps remain. Add the remaining coconut aminos, water, vinegar, sesame oil and honey and whisk well to combine. Set aside.
3. 3--- Prepare the stir fry: ---
4. 4Cook chicken: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chicken and cook for about 6 minutes, turning occasionally, until no longer pink and an internal thermometer inserted into the center registers 160 degrees. Place the chicken on a plate and set aside.
5. 5Cook vegetables: Add the remaining tablespoon of oil to the pan followed by the broccoli and carrots. Cook for 3 minutes, then add the bell pepper, snow peas and white and light green parts of the green onion and cook for another 3 minutes or until the vegetables reach the desired doneness. Add the garlic and ginger and cook for 30 seconds more.
6. 6Add sauce and serve: Add the chicken back to the pan, then pour in the sauce and stir well. Cook for about 2 minutes or until the sauce has thickened. Remove from heat and adjust the seasoning as necessary. Stir in the scallions, serve and enjoy!