Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
Export 12 ingredients for grocery delivery
Step 1
First, cut the chicken breast against the grain into thin ¼-inch strips. To make the cutting part less cumbersome, freeze your chicken breast for about 15 minutes so the chicken firms up and is easier to slice.
Step 2
In a large bowl, combine the sliced chicken with 2 tablespoons water, 1 tablespoon arrowroot powder, 1 tablespoon avocado oil, coconut aminos, Umami Stir-Fry Powder, and baking soda. Toss well and marinate for at least 30 minutes or overnight in the refrigerator.
Step 3
Next, in a small bowl or measuring cup, whisk together the chicken broth, All-Purpose Stir-Fry Sauce, 1 tablespoon arrowroot powder, toasted sesame oil, and white pepper. Set the mixture aside.
Step 4
Heat a large skillet (e.g., well-seasoned cast-iron, wok, or non-stick pan) over medium high heat until hot. Add 1 tablespoon avocado oil to coat the skillet.
Step 5
Add the marinated chicken to the skillet and stir-fry the chicken until it is cooked though and browned in parts. Transfer the cooked chicken to a plate.
Step 6
Add the remaining tablespoon of avocado oil to the empty pan. Toss in the carrots and stir-fry for 1 minute or until tender-crisp. Then, throw in the mushrooms. Sauté the mushrooms until they release their liquid, get a little squeaky, and brown in parts.
Step 7
Next, add the garlic and ginger and sauté until fragrant, about 30 seconds.
Step 8
Toss in the snow peas and water chestnuts. Cook, stirring, until the peas are bright green and tender-crisp. Then, add the cooked chicken along with any accumulated juices back into the pan.
Step 9
Whisk the sauce and add it to the pan. Cook, tossing well, until the sauce has thickened and coats the chicken and vegetables. Serve!