Chicken Vegetable Stir Fry

Chicken Vegetable Stir Fry Recipe
A perfectly easy and good4u weeknight meal, this stir fry is loaded with fresh veggies and drenched in the most delicious sauce made with tamari, toasted sesame oil, honey, and chili flakes. This healthy recipe is easy to make and will wow your family with amazing flavor!
4
1 pound boneless skinless chicken breast, cut into 1-inch cubes
Natural Grocers® Brand Bulk Real Salt and Organic Ground Black Pepper , to taste
3 tablespoons coconut oil, divided
2 cups organic broccoli florets
1⁄2 medium organic red onion, cut into 1-inch pieces
1 organic red pepper, cut into 1-inch pieces
1 large organic carrot, halved lengthwise and chopped
1 tablespoon minced organic ginger root
3 organic garlic cloves, minced
Stir Fry Sauce
2 tablespoons tapioca starch
4 tablespoons cold water
1⁄3 cup gluten-free tamari
1⁄2 cup organic chicken broth
2 tablespoons organic toasted sesame oil
1 1⁄2 tablespoons Natural Grocers Brand Raw and Unfiltered Honey
1 tablespoon Natural Grocers Brand Bulk Organic Red Chili Flakes (adjust to preferred spiciness level)
Optional toppings: chopped Natural Grocers Brand Bulk Cashews or Peanuts , (Roasted and Salted), Natural Grocers Brand Bulk Organic White Sesame Seeds, chopped organic cilantro or parsley, organic lime wedges, sriracha hot sauce

1. Place a large skillet or wok over low heat. While the skillet heats up, cut the chicken into cubes and season with salt and pepper. Increase the temperature to medium-high, add 2 tablespoons coconut oil, and swirl to coat the pan. Add the chicken and cook the for 2-3 minutes; flip and cook for an additional 2 minutes. Move the chicken around the pan for an additional minute to make sure the chicken is cooked evenly through. Transfer to a plate and set aside.

2. While the chicken cooks, cut the broccoli, onion, pepper, and carrot.

3. Add the remaining tablespoon of coconut oil to the hot skillet; add the vegetables and stir to combine. Cover partially and let cook, stirring every minute or so, until crisp-tender, 5-7 minutes.

4. While the vegetables cook, mince the ginger and garlic and make the sauce. For the sauce, stir together the tapioca starch and water in a medium bowl until a slurry forms. Add the remaining sauce ingredients and stir to combine.

5. Add the ginger and garlic to the vegetables and cook, while tossing and turning, for 1-2 minutes. Add the chicken, stir to combine, pour in the sauce and gently toss together until the chicken and vegetables are well coated. Bring to a quick boil, remove from heat, cover, and let sit for 1-2 minutes.

6. Serve over rice or cauliflower rice with one or more of the optional toppings.

Note: To make this meal plant based, choose your favorite vegan protein option to replace the chicken, use a vegetable broth instead of chicken broth, and replace the honey with agave nectar or maple syrup.

Recommended Beverage: Wine

Recommended Style: Pinot Blanc

Recommended Brand: Emile Beyer