Chicken Stir Fry with Bell Peppers, Carrots, and Broccoli

Marisa Dooley (author) Oct 16, 2020
Main Dishes Chinese Poultry Stir-Fry
Chicken Stir Fry with Bell Peppers, Carrots, and Broccoli
Difficulty
Average Recipe
Prep Time
25 minutes
Cook Time
20 minutes
Servings
4

Serve this stir fry on top of sticky brown rice or riced cauliflower. Feel free to add in other vegetables you have on hand such as mushrooms, snap peas, snow peas, or green beans. 

Chicken

1½ pounds boneless chicken breasts sliced into ½-inch strips
1 tablespoons tapioca flour
1 tablespoons water
1 teaspoons toasted sesame oil
½ teaspoons sea salt

Stir-Fry

1 tablespoons toasted sesame oil divided
½ pounds broccoli cut into florets (about one medium head)
2 medium red bell peppers julienned
2 large carrots julienned
2 small zucchini sliced into ½-inch bias cuts
3 green onions thinly sliced
1 teaspoons sesame seeds

Sauce

1 tablespoons wheat-free tamari (or coconut aminos)
1 tablespoons cold water
2 teaspoons toasted sesame oil
2 teaspoons tapioca flour
2 cloves garlic
1 teaspoons fresh ginger