Description
This better-than-takeout Sesame Chicken Stir Fry is gluten-free, Whole30, and packed with veggies! The whole meal comes together in under 30 minutes. So easy and everyone always loves it.
Ingredients
- FOR THE SAUCE:
- 1 Tablespoon Arrowroot Powder (can Use Corn Starch If Not Whole30)
- 1 Tablespoon Water
- ¼ cups Coconut Aminos (can Use Soy Sauce If Not Whole30)
- ½ cups Chicken Or Vegetable Broth
- 2 teaspoons Sesame Oil
- 1 Tablespoon Date Syrup (can Use Honey If Not Whole30 Or Omit Entirely)
- 1 teaspoon Red Wine Vinegar
- 1 teaspoon Minced Garlic
- 1 Tablespoon Fresh Grated Ginger
- FOR THE STIR-FRY:
- 2 Tablespoons Olive Oil, Divided
- 2 cups Shredded Carrots
- 2 cups Snap Peas, Chopped
- 2 Chicken Breasts, Cubed
- Rice (or Cauliflower Rice) For Serving
Preparation
Whisk arrowroot powder and water until smooth and no clumps remain. Whisk in remaining sauce ingredients until smooth and set aside.
In a large pan, heat 1 tablespoon olive oil on medium-high heat. Add carrots and snap peas and cook for 4 minutes. Remove vegetables from pan and set aside.
Heat the remaining tablespoon of olive oil and add chicken to the pan. Cook for 5 minutes, stirring frequently. Add sauce to the pan and bring to a simmer. Let simmer on low for 4 minutes or until thick.
Toss the vegetables with the chicken and sauce and serve over rice or cauliflower rice.
