Name: Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 large carrot (chopped); 1 cup cauliflower florets; 1 cup sugar snap peas; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons rice wine vinegar; 2 teaspoons cornstarch; 1 teaspoon organic agave syrup; ¼ teaspoon red pepper flakes; 1 tablespoon sesame oil; 2 cloves garlic (sliced); 1 tablespoon minced fresh ginger; 8 ounces shiitake or button mushrooms (sliced); 1 medium red bell pepper (sliced); 3 cups boneless skinless chicken breast (cut into strips); ¼ cup sliced scallions

Chef Abbie Gellman RD

Published on April 21, 2015

Updated on March 31, 2020

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Excellent source of B vitamins from cauliflower. Cauliflower is a cruciferous vegetable which may enhance detoxification of undesirable compounds. For those seeking long term recovery, cauliflower is also a great source of choline, a B vitamin known for its ability to boost cognitive function and improve learning and memory. Cauliflower also aids digestive health.

Chicken Stir-Fry

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Course: Main Course

Keyword: chicken, stir fry

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Author: Chef Abbie Gellman RD

Ingredients

1 large carrot chopped
1 cup cauliflower florets
1 cup sugar snap peas
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
2 teaspoons cornstarch
1 teaspoon organic agave syrup
¼ teaspoon red pepper flakes
1 tablespoon sesame oil
2 cloves garlic sliced
1 tablespoon minced fresh ginger
8 ounces shiitake or button mushrooms sliced
1 medium red bell pepper sliced
3 cups boneless skinless chicken breast cut into strips
¼ cup sliced scallions

Instructions

Fill a medium pot with salted water and bring to a boil. Add the carrot and cauliflower. After 1 minute, add the sugar snaps. Let the vegetables cook 1 more minute and strain.
In a small bowl, whisk together the soy sauce, vinegar, cornstarch, agave, and red-pepper flakes and set aside. 3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the garlic and ginger. Cook for 1 to 2 minutes. Add the mushrooms and cook for another 2 to 3 minutes. Add the chicken, red bell pepper, and the blanched carrot, cauliflower, and sugar snaps. Pour the soy sauce mixture over the chicken and vegetables. Mix to evenly coat. Once everything is heated through, add the scallions and cook 1 more minute.