Chicken Stir Fry
At first glance, this may seem like a classic chicken stir fry recipe. But the thing about this chicken stir fry that will change your homemade asian cooking endeavors forever is called velveting.
Velveting is what asian restaurants use to make their chicken so incredibly tender & delicious. It’s basically a fancy way to tenderize meat. Most recipes you’ll find call for using baking soda or cornstarch, but in typical nourishing fashion, I’ve upped the nutrition & flavor game by the velveting & marinating all in one with arrowroot flour & coconut aminos as a base. Another key to this recipe is to cut the chicken into thin strips on a bias cut. Watch THIS VIDEO to see exactly how to do this.
This dish starts by making a marinade that will tenderize and boost flavor. The overall simplicity of this meal will make you think twice before you ever order asian take out again.
Chicken Stir Fry
INGREDIENTS
3-4 chicken breasts, cut into thin strips (¼” thickness, on the bias)
4 carrots, peeled, finely sliced on the bias
2 cups broccoli florets, bite size pieces
1 bunch green onions, sliced
¾ cup coconut aminos, divided
¼ cup chicken broth
4 cloves garlic
5 tablespoons avocado oil, divided
2 tablespoons arrowroot flour
1 tablespoon honey
3 teaspoons rice vinegar, divided
3 teaspoons sesame oil
1 ½ teaspoons salt
freshly ground salt
DIRECTIONS
Mix ¼ cup coconut aminos, 2 tablespoons arrowroot flour, 2 teaspoons rice vinegar & 1 ½ teaspoons salt. Place the chicken pieces in a large bowl & pour the marinade one top of the chicken. Toss it around to be sure to cover all the chicken pieces.
Allow the chicken to sit in the marinade for 30 minutes.
Make the sauce by mixing the remaining coconut aminos, sesame oil, rice vinegar, minced garlic, chicken broth & honey together in a medium size measuring cup. Set sauce aside.
Heat 3 tablespoons of avocado oil in a large skillet over medium-high. Sauté the carrots & broccoli until tender crisp. Remove from the pan & set aside.
Add in the remaining 2 tablespoons of avocado oil & the chicken, including all the marinade to the pan. Cook, stirring frequently, until chicken is browned & cooked through.
Add the vegetables, green onions & sauce into the pan. Stir well & simmer 1 minute.
Serve immediately over brown rice or cauliflower rice.