Chicken and Veggie Stir Fry
Chicken and Veggie Stir Fry Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 servings
  • 1 lb boneless, skinless chicken breasts or thighs, cubed
  • salt, to taste
  • pepper, to taste
  • 1 lb broccoli florets
  • 8 oz mushroom, sliced
  • 10 asparagus spears, ends snapped off and cut into 2 in pieces on the bias
  • 2 carrots, peeled and julienned
  • 3 tablespoons oil, for frying
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce or GF tamari
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour or GF flour blend
  1. Preparation
  2. In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add the remaining veggies and stir-fry until the broccoli is tender. Remove vegetables from the pan and set aside.
  4. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Whisk together the remaining sauce ingredients and add to garlic ginger and stir until smooth.
  5. Return the chicken and vegetables to the saucy pan, stir until heated through.
  6. Serve with hot rice or noodles.
  7. Enjoy!
Recipe by Three Hungry Boys at