Our younger son loves chicken, so we serve it often. To keep from getting bored, we’re always looking for a new preparations and flavor profiles. This quick stir-fry is another easy and healthful recipe from “Run Fast. Cook Fast. Eat Slow.” Our version includes bell pepper, broccoli, and bok choy. You can serve this every week just by getting creative and changing up the veggie mix! We made a batch of Japanese Rice to accompany the stir-fry.
Rainbow Stir-Fry with Chicken
- 1 lb chicken breast
- 4 tbsp gluten-free soy sauce
- 2 tbsp fresh lime juice 1-2 limes
- 2 tbsp honey
- 2 tbsp fresh ginger minced
- 2 tbsp avocado oil
- 1 bunch green onions sliced thin
- 2 cups broccoli chopped
- 1 bell pepper chopped
- 3-4 heads bok choy
- Marinate the chicken: mix together the soy sauce, lime juice, honey, and fresh ginger; toss the chicken into the marinade and cover for at least 20 minutes at room temperature, or overnight in the fridge.
- Heat a large frying pan over high heat; add the avocado oil and broccoli. Stir frequently for about 5 minutes or until the broccoli begins to brown.
- Turn the heat down to medium-high and add the bell pepper and bok choy. Sauté for a few minutes; stir constantly while adding the chicken with the marinade, and sauté another 5 minutes or until the chicken is cooked.
- Serve with your favorite grain, such as white or brown rice, or quinoa. Enjoy!
- Be sure your veggies are dry – keep excess moisture out of the pan.
- Prep all the veggies and chicken ahead of time – chop veggies to similar sizes to help them cook evenly.
- Get the pan really hot – keep it hot.
- Pay attention – everything will cook fast on the high heat, and you need to be constantly stirring.
- Cook your hard vegetables (e.g. broccoli, carrots) first and your soft veggies (e.g. cabbage, bok-choy, green onion) last.
- If you have a lot of veggies and meat, cook them separately and combine at the end, to avoid crowding the pan.