HONEY GARLIC CHICKEN STIR FRY

December 10, 2019

HONEY GARLIC CHICKEN STIR FRY

This Honey Garlic Chicken Stir Fry tastes gourmet but is super easy to whip up for a weeknight dinner. My hubby’s first response was, “This is incredible!” He then proceeded to shovel it into his mouth until I swatted him off and told him it was for “next week’s meals.” So yes, LOL, this stir fry is great for meal prep, too! It’s also gluten-free, low in sugar and fat, high in protein, and easily made Paleo! Just use cauliflower rice instead of regular rice.

Did you know? Coconut aminos are not only Paleo-approved, they’re also lower in sodium than soy sauce or tamari, even the reduced sodium versions!

Choosing the best chicken

This recipe starts with boneless skinless chicken breast. I always choose “no antibiotics ever” when shopping for chicken. This means the birds were kept in sanitary conditions apart from diseased birds (with need for antibiotics). Being certified “organic” means the birds have access to the outdoors and were fed organic, vegetarian feed (versus other chicken parts). The label “natural” just means the end product contains no artificial additives and is minimally processed. It doesn’t guarantee the quality of the meat itself.. nor that the birds were raised in a humane environment 🙁

Preparing the chicken

After cutting the chicken into bite-sized pieces, I marinate them in baking soda to help tenderize the meat, then rinse in cold water. A splash of coconut aminos adds flavor – or you can use gluten-free soy sauce, reduced sodium soy sauce or tamari sauce.

For the sauce, I combined coconut aminos, honey, fresh garlic and ginger, and tapioca starch to thicken (can also use corn starch). If using dry garlic powder or ground ginger, use one-third the amount.

Preparing the stir-fry

For the veggies, I just used Kirkland Signature Stir Fry from the frozen section of Costco. Feel free to use fresh veggies, I just used frozen because it was a great deal and you don’t have to worry about them going bad.

Last of all, I sprinkled everything with sesame seeds for a little added flavor and crunch (optional). You can serve this delicious stir fry over regular white rice like I did, brown rice, jasmine rice, or cauliflower rice for Paleo.

Here’s the printable recipe for this Honey Garlic Chicken Stir Fry! I hope you’ll rate and comment below if you try it 🙂

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5 from 1 vote

Honey Garlic Chicken Stir Fry (Gluten-Free)

This Honey Garlic Chicken Stir Fry is incredibly delicious and easy to make, while being gluten-free, and lower in sugar and sodium.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Servings 6 servings
Calories 363kcal
Author Sarah Wilkins, No Excuses Nutrition

Ingredients

  • 1 1/2 lb. raw boneless skinless chicken breast cut into bite-sized pieces
  • 1 1/2 tsp. baking soda optional
  • 6 tbsp. coconut aminos* or reduced sodium tamari
  • 3 tbsp. honey
  • 2 tbsp. tapioca starch* or corn starch
  • 2 tbsp. garlic minced
  • 1 1/2 tsp. ginger minced
  • 1/4 cup avocado oil
  • 1 1/2 lb. frozen stir fry vegetables
  • 2 cups cooked white rice*
  • 2 tbsp. roasted sesame seeds optional

*See above for more substitutions.

    Instructions

    • Start your rice, cooking according to package directions.
    • Cut chicken into bite-sized pieces and toss with baking soda to tenderize (optional). Let sit while you prepare the sauce. Then, rinse the chicken in cold water tom remove excess baking soda flavor.
    • For sauce, combine coconut aminos (or tamari), honey, starch, garlic, and ginger in a small bowl.
    • Heat 1 tbsp. oil over medium-high heat in a large wok.
    • Add half the chicken, cooking about 6-7 minutes until cooked through, stirring 2-3 times. Set aside on a plate and repeat for the second half of chicken.
    • Add remaining 2 tbsp. of oil to wok along with frozen vegetables. Add a splash of coconut aminos if desired.
    • Cook 2-3 minutes over medium-high heat until crisp tender. You may need to divide the oil and vegetables into two batches to avoid crowding.
    • Add sauce and chicken to wok with all the vegetables, stirring to coat evenly. Simmer for 1-2 minutes, just until sauce is thickened.
    • Serve over cooked rice, dividing into six equal portions (either plated or meal prep containers). Leftovers will keep in the fridge in an airtight container up to one week.

    Notes

    Calories (per serving, minus optionals): 363kcal, Fat: 12.4g, Sat fat: 1.7g, Carbs: 33g, Fiber: 3g, Sugar: 14g, Protein: 29g, Sodium: 360mg
    Calories (per serving, including optionals): 381kcal, Fat: 13.9g, Sat fat: 2.0g, Carbs: 33g, Fiber: 3g, Sugar: 14g, Protein: 29g, Sodium: 675mg




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