Dairy-Free Chicken and Vegetable Stir-fry with Rice
Tender marinated chicken stir-fried with a colorful array of fresh vegetables in a savory, dairy-free sauce, served over fluffy rice. A complete and satisfying meal.
Ingredients
- Chicken breast400 g
- Dry rice90 g
- Broccoli florets150 g
- Carrots (sliced)100 g
- Bell pepper (sliced)100 g
- Onion (sliced)75 g
- Garlic (minced)15 g
- Bell pepper (sliced)100 g
- Oil (e.g., sesame or vegetable)20 ml
- Soy sauce or Tamari (gluten-free)30 ml
- Water15 ml
- Cornstarch7.5 g
- Fresh ginger (grated)5 g
- Honey or maple syrup7.5 g
Instructions
- 1Step 1
Cook rice according to package directions. Set aside.
- 2Step 2
Cut chicken breast into bite-sized pieces. In a bowl, whisk together soy sauce/tamari, water, cornstarch, grated ginger, and honey/maple syrup to make the stir-fry sauce. Add a splash of the sauce (about 30ml total) to the chicken and let it marinate while you prepare the vegetables (minimum 10 minutes).
- 3Step 3
Prepare all vegetables: chop broccoli into florets, slice carrots, bell pepper, and onion, mince garlic.
- 4Step 4
Heat half of the oil (20ml) in a large wok or skillet over high heat.
- 5Step 5
Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
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