chicken and veggie stir-fry

chicken and veggie stir-fry

  • Author: Katie
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6 cups 1x
  • Category: Entree
  • Method: Stove-top
  • Cuisine: Chinese


Forget about take-out! This easy and healthy Chicken and Veggie Stir-fry is a 30 minute veggie-heavy dinner the whole family will love. It’s grain-free and soy-free so that means it’s Paleo friendly! It’s loaded with broccoli, peppers and boneless skinless chicken breast.



½ cup chicken broth

3 tablespoons coconut aminos

1 tablespoon maple syrup

2 teaspoons Sambal Oelek, Chili garlic sauce or Sriracha

2 teaspoons La Tourangelle Toasted Sesame Oil 

2 teaspoons arrowroot starch

1 pound boneless skinless chicken breast, cut into bite-sized cubes

½ teaspoon coarse kosher salt

½ teaspoon ground white pepper

2 tablespoons La Tourangelle Grapeseed Oil, divided

2 bell peppers, any color, cut into bite-sized strips

1 medium sweet onion, sliced

2 cup chopped broccoli florets

¾ cup sliced scallions


  1. Whisk broth, coconut aminos, maple syrup, chili sauce, La Tourangelle Toasted Sesame Oil and arrowroot in a small bowl.
  2. Sprinkle chicken with salt and pepper.
  3. Heat 1 tablespoon La Tourangelle Grapeseed Oil in a wok or large heavy skillet over high heat. Swirl to coat the cooking surface and add chicken in a single layer, and let cook, undisturbed until seared, 2 to 3 minutes. Turn the chicken over and continue cooking, stirring once or twice more until the chicken is browned and cooked through, 2 to 4 minutes longer. Transfer the chicken and any liquid from the wok or skillet to a large plate and cover with foil.
  4. If the wok or skillet is moist, set over the heat and allow any liquid to evaporate. Once the surface is dry, add the remaining tablespoon oil and swirl to coat the hot cooking surface. Add peppers, onion and broccoli, and stir fry until the peppers are browned and blistered in spots, and the onions are starting to soften, 3 to 5 minutes. Add the sauce, toss to coat and cover. Let cook, covered (stirring once or twice) until the broccoli is bright green and the onions are tender, about 4 minutes. Remove lid, stir in chicken and any accumulated juices from the plate and scallions and cook until heated through and the sauce is loosened by the chicken liquid. Serve hot.


  • Serving Size: 1 1/2 cups
  • Calories: 278
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Fiber: 7 g
  • Protein: 25 g

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!