stir fry chicken

Skip the take-out and make this Paleo Sesame Chicken instead. It&#x27;s just as good and happens to be gluten-free, grain-free and refined sugar-free.

Paleo Sesame Chicken (Gluten-Free & Grain-Free)

(plus 1 tablespoon, avocado oil)

(skinless chicken thighs

Kosher salt

arrowroot starch

medium yellow onion – diced

red bell pepper – diced

green bell pepper

garlic – finely chopped

ginger

coconut aminos

rice wine vinegar

honey

sesame oil

freshly-cracked black pepper

sesame seeds –

Preheat ¼ cup avocado oil in a cast-iron or non-stick skillet over medium-high heat until oil registers 375F on an instant read thermometer.

Lightly season both sides of the chicken pieces with salt and add to a large bowl along with the arrowroot starch. Toss until completely coated. Working in batches so as not to overcrowd the pan, shake off excess starch and carefully add the chicken pieces to the hot oil. Fry until golden brown, around 3 minutes, then flip and fry until the second side is golden brown and the chicken is cooked through, another 3 minutes. Transfer chicken to a plate and set aside while you fry the remaining pieces.

Preheat a separate pan over medium-high heat. Add the avocado oil and heat until shimmering. Add the onion, red pepper, green pepper, garlic and ginger and cook, stirring, until onions are slightly translucent. Add the coconut aminos, rice wine vinegar and honey. Cook, stirring occasionally, until the liquid has reduced in volume by half. Add the sesame oil, black pepper and cooked chicken pieces. Carefully toss everything to coat.

Transfer the chicken to a serving platter, season with sesame seeds and serve immediately.

This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients. 

Zucchini Mushroom Chicken Stir Fry

chicken

cornstarch

vegetable oil

garlic

ginger ginger

white button mushrooms, (sliced)

zucchini,

gluten-free low-sodium soy sauce

rice vinegar

sugar

sesame seed oil, (for garnish, optional)

sesame seeds, (for garnish)

scallions, (for garnish)

Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.

Heat vegetable oil in a large skillet or a wok over medium-high heat; add chicken pieces to the hot oil and cook for 6 to 8 minutes, or until browned on both sides and cooked through.

Remove chicken from wok or skillet and set aside.

Turn down heat to medium-low and add garlic and ginger to the skillet; cook and stir for 20 seconds, or just until fragrant.

Turn up the heat to medium-high and stir in the mushrooms and zucchini; cook for 4 minutes, or until fork tender and browned. Stir frequently.

In the meantime, in a small mixing bowl whisk together soy sauce, rice vinegar, and sugar.

Stir chicken back into the skillet.

Add in the prepared soy sauce and stir to coat chicken and veggies.

Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.

Remove from heat; sprinkle with sesame oil and sesame seeds.

Garnish with scallions and serve.

This super easy take-out style Tangerine Chicken is packed with the sweet tanginess of fresh tangerines, paired with amazing umami flavors.&nbsp;

Sweet & Spicy Tangerine Chicken

lbs. boneless, (skinless chicken thighs, cut in 1-2" pieces)

tbsp. flour

salt

pepper

tbsp. oil

red bell pepper, (sliced)

garlic clove, (minced)

ginger paste

jalapeno, (halved and sliced)

green onions, (sliced in 1/2" pieces)

chicken broth

tangerine juice

soy sauce

tbsp. shaoxing wine

tangerines (separated in bite sized pieces)

Salt ((to taste))

Heat the oil in a large skillet or wok. Coat the chicken in the salt, pepper and flour. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.

Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.

Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.&nbsp;

Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated. Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired.

Come and see how to
make it just like in the restaurants! Come and see how to make it just like in
the restaurants! Recipe for how to make plus the delicious sweet and sour sauce

Cantonese Sweet and Sour Chicken

chicken breast

kitchen paper

Chinese Rice wine

eggs

Red pepper

Green pepper

Onion

1 inch knob of fresh ginger, 1

spring onions / scallions

Vegetable oil

juice

Tablespoons sugar

Tablespoons white wine vinegar

pineapple ring

tomato puree

Cut the chicken breasts into bite-size pieces, about...

Cut the chicken breasts into bite-size pieces, about half the length of your thumb.

In a bowl, add all the marinade ingredients...

In a bowl, add all the marinade ingredients EXCEPT the beaten egg white. Keep this in a separate bowl for now. Add the meat to the marinade and leave for 20 minutes.

Get a plate ready to put all your...

Get a plate ready to put all your prepared vegetables on. These should be bite size pieces, so the peppers, I usually cut in half, remove the seeds and pith from inside, then cut into squares, about 2 cm wide/long.

The onion, cut into quarters or eighths and...

The onion, cut into quarters or eighths and separate each layer so they will cook evenly.

The spring onions/scallions, chop into little 1/2 cm...

The spring onions/scallions, chop into little 1/2 cm pieces and keep separate from the rest of your vegetables.

The ginger, peel (I just scrape the skin...

The ginger, peel (I just scrape the skin off with a knife), and chop finely.

Add all the ingredients EXCEPT the hot water...

Add all the ingredients EXCEPT the hot water into a measuring jug. Mix well so the cornflour has combined. Add the hot water to make up the liquid mixture to total 1 pint or 1 1/2 cups or 0.6 quart.

Transfer the mixture to a saucepan and bring...

Transfer the mixture to a saucepan and bring to a simmer. The sauce will thicken as the starch cooks, and you will notice a change in color to a deeper orange/red. Make sure you keep stirring to avoid any lumps.

When thick enough (consistency of yogurt) turn off...

When thick enough (consistency of yogurt) turn off the heat.

You need 2 shallow dishes and a flat...

You need 2 shallow dishes and a flat plate or baking tray.

Add the beaten egg white into the chicken...

Add the beaten egg white into the chicken meat marinade and mix well, making sure every piece of chicken is coated with the egg white. Use your fingers!

Put the 2 beaten eggs and the 1...

Put the 2 beaten eggs and the 1 egg yolk leftover from the chicken marinade in a shallow dish and beat lightly.

In another shallow dish weigh out the cornstarch...

In another shallow dish weigh out the cornstarch /cornflour (500g / 4 cups)

Heavily cover a baking tray or large dish...

Heavily cover a baking tray or large dish with cornflour or flour. (this will be used to put the chicken pieces on, once they are coated.

Now you need to set up a mini...

Now you need to set up a mini production line, egg dish, then flour dish, then the plate / baking tray.

Coat the pieces of chicken in egg, then...

Coat the pieces of chicken in egg, then in the flour, pushing the flour all over, making sure it sticks to the meat. Repeat egg &amp; flour coat one more time then place on the plate / baking tray, making sure not to overlap the chicken on the plate. Make sure your plate is well floured otherwise the meat will stick to the plate and all your coating will come off!

Heat the oil. Test the temperature by putting...

Heat the oil. Test the temperature by putting a little bit of the flour in. If it sizzles to the top, it's hot enough.

Place the pieces of chicken in the oil,...

Place the pieces of chicken in the oil, turn after a few minutes or when light golden brown, and do the same on the other side. Remove onto kitchen paper when done. Take care not to overlap the chicken pieces in the tray. You may have to cook the chicken in batches if you are using a small pan.

Heat up the sauce from earlier until starting...

Heat up the sauce from earlier until starting to bubble, stir to avoid lumps.

Add 1 tablespoon vegetable oil to your wok...

Add 1 tablespoon vegetable oil to your wok and heat at a high temperature. Add ginger and mix it into the oil.

Add all the other ingredients from your prepared...

Add all the other ingredients from your prepared vegetable plate EXCEPT the scallions/spring onions (they will go slimy &amp; soft if you cook them now). Stir fry all ingredients until semi soft. You can test a pepper yourself to see if it is to your preference.

Add the chicken pieces and stir/mix them into...

Add the chicken pieces and stir/mix them into the vegetables. Make sure your wok is on the highest heat possible. Take care not to damage the coating when you are mixing it all together.

I find it easiest to use chopsticks in...

I find it easiest to use chopsticks in one hand and a wide spatula in the other to turn and toss the food in a wok, however, 2 spatulas will work too if you aren't confident with the chopsticks!

Add the heated sauce into the stir fry...

Add the heated sauce into the stir fry and mix well so that all the chicken, vegetables are coated with the sauce.

Transfer to a serving dish and sprinkle the...

Transfer to a serving dish and sprinkle the scallions/spring onions over your creation.

Serve with a lovely bowl of hot Fragrant...

Serve with a lovely bowl of hot Fragrant Jasmine Rice and give yourself ONE HUGE PAT ON THE BACK for making one of the most popular Cantonese dishes in the world!

This easy Stir Fry Chicken recipe contains fresh veggies and an incredibly simple stir fry sauce of honey, and soy sauce. This recipe is easy enough to prepare in just 30 minutes and it has  incredible flavor! Cooking this chicken stir fry recipe on a Blackstone Griddle is so easy with a few tips.

Chicken Stir Fry

Chicken Breast, Skinless, Boneless 2 each

Garlic, Minced 1 teaspoon

Vegetables, Fresh, Assortment 4 cups

Salt

Stir Fry Sauce

Slurry

Water, Cold 1 tablespoon

White Rice

Gather all the ingredients to make the chicken...

Gather all the ingredients to make the chicken stir fry.

If desired, cook the white rice that you...

If desired, cook the white rice that you can serve with the stir fry chicken.

Preheat the Blackstone Griddle to medium high heat....

Preheat the Blackstone Griddle to medium high heat.  If using an electric griddle et the dial of a Blackstone e-series Griddle to 400°F.

Wash and cut all your fresh vegetables into...

Wash and cut all your fresh vegetables into bite-sized pieces and place into a bowl.

Cut the boneless skinless chicken breast into 1-inch...

Cut the boneless skinless chicken breast into 1-inch chunks and place into a bowl.

Prepare the chicken stir fry sauce by combining...

Prepare the chicken stir fry sauce by combining the honey, soy sauce (you can use low sodium soy sauce), and water in a small bowl.  Make sure to combine the honey into the rest of the mixture.

Combine the corn starch and water together in...

Combine the corn starch and water together in a separate bowl. Once the Blackstone Flat Top Griddle is hot, oil the top of the with olive oil or your favorite oil. You will have to do some multi-tasking when making this recipe.

Pick two sections of the griddle, one for...

Pick two sections of the griddle, one for cooking the boneless skinless chicken breast pieces and one for cooking the vegetables.

Add the chicken breast pieces to the hot...

Add the chicken breast pieces to the hot Blackstone griddle. Top with the minced garlic.  Season the chicken with your favorite seasonings such as Lawry's seasoned salt and Morton's Natures Seasons.

On another section of the oiled flat top...

On another section of the oiled flat top griddle, place the assortment of chopped fresh vegetable pieces. Season thevegetables, squirt some water onto the griddle and cover with a dome lid.

Toss the chicken pieces and the vegetable pieces...

Toss the chicken pieces and the vegetable pieces with a griddle spatula to help them cook evenly. Cooking times will vary but you do not want to over-cook the vegetables or they will turn to mush. Remember you will cook them a little longer when creating the stir fry sauce.

How to make the stir fry sauce:

After the vegetables and chicken have been cooked...

After the vegetables and chicken have been cooked to just tender, add them to a large metal stainless steel bowl. Pour the honey/soy sauce mixture into the vegetable/chicken mixture. Stir to combine together and bring the liquid to a low boil. Slowly add the slurry (cornstarch and water mixture) to the metal bowl and gently stir to combine. The sauce will thicken as it cooks. Give it a few minutes to let the sauce thicken. If after about 5 minutes and the sauce is not as thick as you like it, make some more of the slurry and slowly pour in until the desired thickness is achieved. Remember that the stir fry saucethickens as the recipe cools down a bit.

Serve the hot chicken stir fry recipe over...

Serve the hot chicken stir fry recipe over your favorite cooked rice.

This Chicken Stir Fry is quick, easy, delicious, and healthy. It&#039;s one of our favorite meals to eat any time of year.

Chicken Stir Fry Recipe

water

¼ cup low-sodium soy sauce ((see note))

olive oil

carrot (sliced)

broccoli florets

red bell pepper (sliced)

mushrooms (sliced)

onion (chopped)

garlic (minced)

green onion (sliced; optional, for garnish)

sesame seeds (optional,

jasmine rice (for serving)

Whisk

In a small bowl, whisk all the stir fry sauce ingredients together. Set aside.

Cook

In a wok or large sauté pan, heat the oil over medium-high heat until it shimmers. Add the chicken in a single layer. Cook, stirring occasionally, until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Stir

Add in the carrot, broccoli, bell pepper, mushrooms, and onion. Cook, stirring often, until the vegetables are crisp tender, about 3-4 minutes.

Add in the garlic, ginger and cook for another 30-60 seconds until fragrant.

Pour

Pour the stir fry sauce into the pan and add in the chicken. Cook, stirring often, until the sauce thickens and coats the stir fry.

Serve

Garnish with green onion and sesame seeds, and serve over cooked rice.

Top 6 stir fry chicken recipes from across the web

The most viewed stir fry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paleo Sesame Chicken (Gluten-Free &...

Zucchini Mushroom Chicken Stir Fry

Sweet & Spicy Tangerine Chicken

Cantonese Sweet and Sour Chicken

Chicken Stir Fry

Chicken Stir Fry Recipe

Top 6 stir fry chicken recipes from across the web

The most viewed stir fry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paleo Sesame Chicken (Gluten-Free &...

Zucchini Mushroom Chicken Stir Fry

Sweet & Spicy Tangerine Chicken

Cantonese Sweet and Sour Chicken

Chicken Stir Fry

Chicken Stir Fry Recipe

The most viewed stir fry chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine