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Lilly’s Table

 
 
© Lillys-Table.com Photo of Stir Fry Chicken
 

Tags: Gluten-Free Dairy Free Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Stir Fry Chicken

 

Add this simple marinated & stir-fried chicken to any vegetable based stir-fry when you would like to have a little extra protein.

Ingredients

  • ¼ cup soy sauce, for gluten-free use wheat-free tamari
  • 1 tablespoon rice wine vinegar , or lemon juice
  • 1 tablespoon honey, or agave nectar if desired
  • 1 teaspoon red chili sauce, optional
  • 1 teaspoon sesame oil , optional
  • 10 ounces chicken, bonless, skinless
  • 1 teaspoon vegetable oil (high heat)

Serving Size: 2 People

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Preparation Instructions

Whisk together the marinade ingredients: soy sauce, honey and rice wine vinegar. If desired add in the sesame oil and red chili sauce.

Slice the chicken into thin fairly consistent slices against the grain.

Place in the marinade for at least 15 minutes up to overnight.

To saute: Heat a pan just higher than medium heat. Drizzle in the oil. Once hot, toss in the chicken pieces, spreading out within the pan so there is no overlap. You may need to work in two batches.

Sear on one side until slightly golden for 2-4 minutes, flip over and sear on the other side until cooked through. If preparing in batches, toss the first batch in as the second finishes up to reheat them up quickly.

Serve as an addition to any stir-fry dish.