30-minute Garlic Ginger Chicken Stir Fry Recipe – Simple Recipe Ever : – If you are looking for a delicious dinner that can be created in a short amount of time and is suitable for preparation on any night of the week, this recipe for Garlic Ginger Chicken Stir Fry is an excellent option to consider. It is only need to spend thirty minutes in order to finish the assignment.
30-minute Garlic Ginger Chicken Stir Fry Recipe – Simple Recipe Ever

INGREDIENTS
- 3 tablespoons avocado oil or coconut oil
- ½ large yellow onion, sliced
- 1 large red bell pepper, cut into match sticks
- 1 large carrot, peeled and sliced diagonally
- 1 medium head broccoli, chopped into florets
- 2 tablespoons fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 2 large boneless skinless chicken breasts, about 1.33 lbs., cut into thin strips
- 3 tablespoons liquid amines*
- 1 to 2 Tbsp. red chili sauce, such as Sriracha, optional
- 1 to 2 tsp fish sauce, optional
- Salt to tasteÂ
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INSTRUCTIONS
- Over medium-high heat, bring the avocado oil to a simmer in a big pan (I use a 12-inch skillet that has deep sides and comes with a lid). You are free to make use of a large sauté pan or wok if you have one available.
- Incorporate the carrots, broccoli, bell pepper, and onion into the dish. As the vegetables begin to soften, which should take approximately three minutes, sprinkle them with sea salt and continue to cook them while stirring them regularly.
- Cooking in a huge skillet made of stainless steel are ingredients such as onion, carrots, broccoli, and bell pepper.
- Continue to heat for an additional one to two minutes after stirring in the grated fresh ginger and minced garlic until the aroma is released.
- Garlic and ginger are placed to the top of fresh veggies, and then the vegetables are mixed together.
Move the veggies to one side of the skillet, and then place the raw chicken that has been chopped into pieces on the surface that is open. Wait two to three minutes before stirring the chicken into the vegetables. This will allow the chicken to brown. - Raw chicken breasts are placed on one half of a pan made of stainless steel, and veggies that have been sautéed are placed on the other half of the skillet. The chicken is being browned.
- Mix the coconut aminos, sriracha, and fish sauce (if you are using it) together thoroughly after adding them. Turn the heat down to medium, cover the skillet with a lid, and continue cooking for four to six minutes, or until the chicken is fully cooked through and the vegetables have achieved the amount of doneness that you choose.
- Taste the stir fry to determine its flavor, and if necessary, add extra salt to suit your preferences.
- A stir-fry of chicken that is being prepared in a skillet with either teriyaki sauce or coconut aminos added to it.
- You are ready to serve your stir fry once the chicken has reached the desired level of doneness; however, if you would like the sauce to be more substantial, you can raise the temperature to a high level and continue cooking until a significant amount of the liquid has evaporated. On account of the fact that I enjoy pouring the juices over the rice, I do not do this step.
NUTRITION
- Serving: 1(of 3) –
- Calories: 444kcal –
- Carbohydrates: 15g –
- Protein: 50g –
- Fat: 22g –
- Saturated Fat: 4g –
- Polyunsaturated Fat: 13g –
- Cholesterol: 115mg –
- Sodium: 1186mg –
- Fiber: 4g –
- Sugar:Â 6g
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