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Rainbow Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bailey Sissom
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken breast, 1 inch cubes
  • 1 head broccoli, chopped
  • 1 red pepper, chopped
  • 4 carrots, chopped
  • 1 zucchini, chopped
  • 2 cups bean sprouts
  • 1/2 small purple cabbage, thinly sliced
  • 3-4 TBS olive oil
  • 5 TBS liquid aminos
  • 1 TBS honey
  • 1 TBS rice vinegar
  • 1 garlic clove, minced
  • 1/2 tsp ginger, grated
  • 2 tsp sesame oil
  • 1/2 TBS Arrowroot powder
  • 2 Tsp chilli paste
  • *** brown rice, quinoa, whole wheat pasta (optional)

Instructions

  1. CHICKEN: Heat 1 TBS olive oil in a large skillet over medium heat. Place cubed chicken into skillet. Season with salt and pepper. Allow chicken to cook until golden brown. Use tongs to flip chicken. Continue to cook until chicken is no longer translucent in the middle. Remove from skillet and set aside.
  2. VEGGIES: Heat 1-2 TBS of olive oil in a large skillet or wok over medium high heat. Add veggies. Stir frequently. Cook until veggies reach desired level of tenderness. About 10 minutes.
  3. SAUCE: In a small bowl, combine liquid amino, honey, rice vinegar, garlic, ginger, sesame oil, arrow root and chill paste. Stir until fully combined.
  4. PUT IT TOGETHER: Add cooked chicken, veggies, and half of the sauce into the large skillet or wok. Stir to combine. Serve immediately over brown rice, quinoa, or whole wheat noodles. Enjoy!
  5. ***NOTE: The sauce is strong. It is easier to add more than to remove it! I served the remaining half of the sauce in a small bowl at the table. This allowed us to customize the stir fry to our personal taste!