Ginger-Garlic Vegetable and Chicken Stir-Fry

Ingredients

• 1 pound boneless, skinless chicken breast, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced thin on the diagonal
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup low-sodium coconut aminos
• 1/4 cup unsalted chicken broth
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 2 green onions, sliced, for garnish

Method

1. 1

   Toss the sliced chicken with cornstarch in a bowl until evenly coated.

2. 2

   Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.

3. 3

   Add the remaining tablespoon of oil to the pan, then add the broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until crisp-tender.

4. 4

   Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

5. 5

   Whisk together the coconut aminos, chicken broth, rice vinegar, sesame oil, and red pepper flakes, then pour into the pan.

6. 6

   Return the chicken to the pan and toss everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables. Garnish with green onions.