I love stir fry recipes of any kind, but chicken stir fry somehow is always my go to when I need something quick and easy and have a bunch of leftover veggies that didn’t get used in other recipes: it’s my kitchen sink recipe if you will.
This month, I am reducing my carb intake in an effort to loose over 20 lbs. This is my biggest goal for 2019 and I’ve just been pushing it down the road, but no more! It’s time to tackle this beast. With that said, I will be posting several recipes that are packed with lean protein and veggies for the next month or two.
And since my son is no longer dairy and soy intolerant (hallelujah!), soy sauce is once again in the menu!
Can I make this with a different meat?
This stir fry recipe is so versatile, that you can use just about any meat with it. Try beef stir fry, shrimp or pork for a change.
You can make this stir fry completely meatless by substituting the chicken for tofu or making it entirely with vegetables.
I don’t like zucchini, can I substitute for other vegetables?
Of course, add any vegetables you like. The trick is to add them in order of cooking time. Carrots before bean sprouts for example so that the carrots can soften a bit and the bean sprouts don’t overcook.
Is there substitute for soy sauce I can use?
Yes, Aminos is a great substitute for soy sauce. However, be careful when choosing your aminos. Liquid Aminos is made of soybeans and may still cause a reaction if you are soy intolerant. Coconut aminos is a better choice if you want a soy-free and gluten-free solution.
Substitute the meat for tofu or have it entirely made of vegetables for a meatless meal. And if you can’t have soy, aminos is a great substitute for taste!
What else can I add to it?
Really the sky is the limit. When I am not trying to eat low carb, I add noodles. It’s a one pan dinner that reheats really well.
What should I serve it with?
Traditionally noodles or white rice. But while I am eating low carb, I like to sprinkle salty peanuts on top and eat it just as it is!
Chicken Stir Fry
- 1 tbsp fresh ginger root
- 2 cups broccoli florets
- 4-5 tbsp soy sauce or aminos
- 1/4 cup salted peanuts
- 1-2 tbsp olive or sesame oil
- 2-3 garlic gloves
- 3 chicken breasts
- 1 onion
- 2 zucchinis
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots
- salt and pepper to taste
- Cut the chicken breasts into cubes and dice onions, ginger and garlic into small pieces. Dice the rest of vegetables to about the same size so it cooks evenly.
- In a frying pan with higher sides or a wok, add the oil and let it warm up at medium high heat. Add the garlic, ginger and onions and let it soften.
- Add the chicken and brown the meat.
- Add the hardest vegetables first and let it cook a little before adding the rest of the veggies.
- Add the soy sauce and stir, making sure everything gets coated. Cook for 1-2 minutes and remove from heat. Let it sit for another minute.
- Add peanuts on top and enjoy it!
If you make this recipe, please share it with me on Instagram using hashtag #glxrecipes.