Stir Fry Chicken with Vegetables and Sesame Ginger Sauce

stir fried veggies with chicken

Stir Fry Chicken with Vegetables and Sesame Ginger Sauce
  • 1 TBSP sesame oil
  • ½ cup all natural soy sauce or Bragg’s Liquid Aminos
  • ½ cup chicken broth (or water)
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1 pound boneless skinless chicken breasts, cut into 1 inch strips
  • 1 TBSP olive oil
  • 1 medium onion, diced
  • 2 cups carrots, sliced
  • 1 large red bell pepper, seeded and sliced into strips
  • 2 cups sugar snap peas
  • 1 15 oz can baby corn, drained
  • 2 cups broccoli florets
  • (note-any vegetables of your choice, including bok choy, zucchini, snow peas or others may be added or substituted)
  • 2 tsp arrowroot powder (or cornstarch)
  1. For marinade, mix together sesame oil, soy sauce, chicken broth, grated ginger and garlic. Reserve ½ cup of marinade in separate container. Add chicken strips to remaining marinade, cover, refrigerate and let sit a few minutes or up to several hours.
  2. Heat olive oil in a large skillet over medium high heat. Remove chicken from marinade and add to skillet. Discard liquid in which chicken was marinated.
  3. Cook chicken 7-10 minutes, until lightly browned, tender, and cooked through, turning frequently.
  4. Remove cooked chicken from pan and set aside on plate.
  5. To skillet, add onions, carrots, and peppers and cook 1 minute.
  6. Add snap peas, baby corn and broccoli to skillet and cook 2 more minutes, until vegetables are crisp-tender.
  7. Return chicken to pan.
  8. Dissolve arrowroot in reserved marinade by stirring together in a small bowl or shaking in a lidded glass jar.
  9. Add arrowroot-liquid to vegetables and chicken in skillet and simmer until sauce thickens, about a minute. Serve over brown rice.