Quick Asian Chicken Stir Fry – Without the Sugar
I love stir frys. It’s just a fancy way of throwing everything you want in a pan and cooking it together in delicious seasoning. It comes together in one pot, is full of veggies and protein, and can be customized to for every person. Last week, I had some leftover, cubed chicken breast I needed to cook before they went bad. I decided to make a stir fry for lunch.
This was so good! It had that deliciously addictive flavor you get at a Chinese restaurant, but I didn’t have to add a ton of sugar. I love those small victories. I’ve included what I added (completely based on what I had in my fridge), but add what you want/have.
Start by cooking the chicken breasts and then adding the rest of the veggies. Add the sauce at the end and then serve the whole thing over a large bed of spinach. I love putting hot stir fry over a bed of spinach because the spinach welts down a bit but still has a great crunchy texture. This adds some great variety with the cooked veggies.
- 2 Tbsp Avocado Oil
- 1 Chicken Breast Cubed
- 1 tsp Ground Ginger Divided
- 1/2 Onion Diced
- 1/2 Zucchini Diced
- 1-2 Cloves garlic Minced
- 1/2 Yellow Bell Pepper Diced
- 1 Tbsp Sesame Oil
- 1 Tbsp Coconut Aminos
- Salt and Pepper To Taste
- 1-2 Cups Baby Spinach
- Heat Avocado Oil in large skillet.
- Add Chicken breast, salt, pepper and 1/2 tsp ginger and brown on all sides.
- Add onion and peppers and cook until onion is transparent.
- Add zucchini and garlic and cook another two minutes.
- Add sesame oil, coconut aminos, remaining 1/2 tsp ginger and more salt and pepper.
- Cook until sauce thickens and serve over spinach.