This chicken stir-fry is very flavourful while being healthy and easy to make. It’s a great dish to make during busy weeknights. Get some organic chicken breasts, plan one small per person (the recipe is for 2 to 3 persons) and add a lots of vegetables. I used onions, broccoli florets, sliced bell peppers and mushrooms. Cashews could be thrown in there too but I kept it simple with chicken and veggies only. You can use one skillet and start cooking the vegetables first, or if you are in a hurry, you can use two skillets – one to cook the chicken and one for the vegetables. Then, you combine both together and pour in the sauce. Easy.
Because it’s an Asian-inspired dish, I cook the chicken and vegetables in sesame oil – not toasted sesame oil that is used as a finished oil or to add in sauces but just regular sesame oil. It really adds a nice flavour.
The sauce is very easy to make. You simply blend all the ingredients in a blender then pour into the skillet with the chicken and vegetables. The sauce is made with tamari (I use gluten-free), water, toasted sesame oil, 4 clove garlic (it’s very tasty!), grated ginger, brown rice vinegar (or lime juice!), a medjool date to sweeten and a pinch of red pepper flakes for some kick.
Optional Add-ins or Toppings
You can add some cashews like I mentioned before, or extra veggies. You can top the meal with sesame seeds if you like or fresh herbs like cilantro. It’s always good to have a little crunch in a dish but it’s truly delicious on its own. Of course, you can serve the stir-fry with some noodles, like rice noodles, or rice, preferably a good quality rice like basmati or jasmine. If you are grain-free, cauliflower rice could work too.
I personally limit my grains consumption so I enjoyed the stir-fry on its own but I served it with rice noodles for my son. He loved it.
I hope your family enjoy it too. Double the recipe if serving for 3-4 people or more. The recipe is gluten and dairy-free, and follow the paleo and whole30 diet.
Chicken Stir-Fry with Garlic Sauce
- 1 tablespoon sesame oil
- 1/2 onion, cut into thin wedges
- 2 cups broccoli florets
- 2 cups sliced bell peppers
- 1 cup sliced mushrooms
- Unrefined salt and freshly ground black pepper, to taste
- 1.5 lbs organic chicken breast, thinly sliced (about 2-3 breasts)
- Unrefined salt and freshly ground black pepper
- Garlic Sauce
- 1/4 cup gluten-free tamari
- 1/4 cup water
- 2 tablespoons brown rice vinegar, or lime juice
- 1 tablespoon toasted sesame oil
- 4 cloves garlic
- 1 tablespoon grated ginger
- 1 medjool date, pitted
- Pinch red pepper flakes
- For serving
- Cooked rice noodles or rice (optional)
- Garlic Sauce
- To make the sauce, combine all ingredients in a blender and blend until smooth. Set aside.
- In a large skillet, add sesame oil on medium-high heat (not toasted sesame oil - just regular sesame oil).
- Add onions, bell peppers, broccoli and mushrooms, season with salt and pepper, and cook until they get caramelized in colour and are cooked through but still slightly crunchy from the outside, about 8 minutes.
- Transfer vegetables to a plate and set aside.
- Now change heat to medium, season sliced chicken with salt and pepper and add to the hot skillet. Cook until cooked through, about 8-10 minutes. Alternatively, while vegetables are cooking, use a different skillet to cook the chicken, then add chicken to the vegetable skillet.
- Transfer vegetables back to the pan with the chicken and pour in all the sauce, stir, turn off heat and enjoy on its own or serve with noodles or rice.