Chicken Stir-Fry

Stir-fries are great meal options because they are quick and simple.  As long as you have some sort of meat and a few different veggies in your fridge, then you are good to go!  But what really makes a great stir-fry is the sauce and flavorings you use.  This Chicken Stir-Fry recipe uses my go-to sauce that tastes good with any combination of meat and/or veggies.

The ingredients I use to make the base of my stir-fry sauce are as follows:

IMG_7401 (1)

  • 1 Tbsp Sriracha
  • 1 Tbsp coconut aminos
  • 1 Tbsp rice vinegar
  • onion powder
  • salt
  • 1 tbsp arrowroot powder (not shown)

These ingredients add a wonderful flavor to meat and/or veggies.  If you don’t like spicy foods, then feel free to omit the Sriracha.  You can always mix things up and add other spices like oregano, basil, garlic powder, cumin…  The possibilities are endless!  The arrowroot powder is not necessary for flavor, but it will thicken your sauce and enhance the texture.

For my Chicken Stir-Fry recipe, I used this base sauce, along with finely chopped vegetables to add additional flavor (and nutrients).  Now, on with the recipe!

Chicken Stir-Fry


  • 1 lb uncooked chicken (or any meat of choice)
  • 1/2 Tbsp coconut oil
  • 5 cloves garlic, chopped
  • 1/4 onion, chopped
  • 1-2 cups chopped broccoli
  • 1/4 cup chopped red pepper
  • 1 1/4 cups water
  • 1 Tbsp sriracha
  • 1 Tbsp rice vinegar
  • 1 Tbsp coconut aminos
  • onion powder
  • salt
  • 1 tbsp arrowroot powder


  1. Cut chicken into bite-sized pieces.  Add chicken and coconut oil to large frying pan and cook on stove-top until done.
  2. While chicken is cooking, finely chop all vegetables.*
  3. Take chicken off frying pan (I put mine on a plate).  Add the remaining ingredients except arrowroot starch and 1/4 cup water to pan.**
  4. Stir, cover and let simmer for 15 minutes.  Check every few minutes to make sure the water doesn’t fully dissipate.  If needed, add more water.
  5. Remove lid from pan and add remaining 1/4 cup water and stir.
  6. Stir in arrowroot starch, just a little at a time, so large clumps don’t form.
  7. Turn off heat and add the cooked chicken.  Mix well.

*Chop the vegetables into small pieces so that they become more of a sauce.  If you want larger vegetables, then I suggest cooking them separately, like I did with the chicken

**Add 1 cup water, you will use the 1/4 cup water later.

There are many modifications you can make to this recipe to change up the flavors.  You can try different types of meat such as beef, pork or even fish.  Or you can create a vegetarian/vegan option using tofu or vegetables instead.  To add more variation, try using different vegetables in the sauce and/or flavor with various spices.


Stir-fries are huge time savers and give you the option for a quick, but healthy meal.

What is your favorite meal to make when you are in a pinch for time?  Do you have a go-to sauce?


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