Chicken Stir-fry was an absolute favorite of mine growing up! Once I changed my diet, I wasn’t sure how I’d ever have that delicious soy sauce taste again, without the actual soy and gluten that it typically contains. Discovering coconut aminos years ago was a complete game changer, as it tastes nearly identical to soy sauce (I think it’s a little less salty, but that’s easy to fix) so my love of chicken stir-fry was back on with this Weeknight Chicken Stir-fry!
I created this recipe to be super simple, so that you can make it on a busy weeknight, and it’ll come together in no time at all! Feel free to switch up veggies for whatever you happen to have on hand, and you can use any meat you’d like as well – beef, pork or shrimp would be amazing!
To make things even easier, I served this Weeknight Chicken Stir-fry over store bought cauliflower rice that I grabbed at Trader Joes (stores like Whole Foods and Costco carry it as well). You can easily make your own by following the basic directions found in my Cilantro Lime Cauliflower Rice, simply leave out the seasonings and you’re good to go!
Enjoy this recipe for my Weeknight Chicken Stir-fry!
Weeknight Chicken Stir-Fry
For the Stir-fry Sauce
- Place all of the stir-fry sauce ingredients into a small bowl. Stir to combine and set aside. In a separate small bowl combine the arrowroot with 2 teaspoons of water. Stir to create a slurry and set aside.
- Melt the coconut oil in a large pan over medium-high heat. Once the oil has melted, add the chicken and sauté until cooked through. Place the chicken into a clean bowl and set aside.
- Add the onion, carrots and snap peas to the pan. Cover and cook just until soft, about 5 minutes. Add the broccoli and mushrooms to the pan and cover and cook for 1-2 minutes, just until they begin to soften. Place the veggies into the bowl with the chicken and set aside.
- Reduce the heat to medium low and add the stir-fry sauce. Bring to a gentle simmer and then slowly whisk in the arrowroot slurry, until the sauce is thickened to your liking (I used the full 1 tablespoon, but you can create a thinner sauce by using less of the arrowroot slurry). Add the chicken and vegetables back into the pan and stir to combine with the sauce. Enjoy!
Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!