Easy Chicken Stir Fry Recipe – Clean Eating with Claudia

I am rarely ever in the mood for Asian food and I think that it’s mostly because of the MSG and super high sodium content. Well I was in one of those moods last night and I really wanted a stir fry with crunchy veggies and tender chicken. It was so fantastic that I just had to share with you guys and here is it!

Ingredients1 lb boneless skinless chicken breasts (sliced thin)half of a sweet onion 1 cup shredded carrots2 cups broccoli (I used frozen broccoli)2 cloves minced garlic1 tbsp of low sodium tamari (gluten free) or soy sauce1 tbsp of rice vinegar (I used a natural, no sugar added rice vinegar)1 tbsp ground ginger root

Directions:

Heat a large skillet on a medium heat and spray with a non-stick cooking spray. Add sliced chicken that’s been lightly seasoned with pepper and let cook for 10 minutes or until cooked all the way through stirring frequently. Once cooked, transfer to a plate and keep chicken warm.

In the same skillet on a medium high heat, add the broccoli, onion, and carrots stirring occasionally until crisp tender. This should take about 4-5 minutes. While your vegetables are cooking, in a bowl whisk minced garlic, tamari, rice vinegar, and ginger root. Pour over vegetables and continue to cook for an additional minute continuously stirring.

Spoon vegetables over chicken and toss gently. I plated my stir fry over a cup of steamed cauliflower rice however you’re welcome to use brown rice or eat this with a salad. I also added red pepper flakes to add a little spice! This recipe yields 2 servings.