Okay, before we talk about this delicious sesame chicken stir-fry today, we have to talk about something that has really been bothering me lately.
Have you seen the Making a Murderer documentary series on Netflix yet? If not, stop reading this, skip down to the recipe, go make yourself a big batch of stir-fry, and immediately go watch it.
If so, can we just take a minute to rant about how insane this whole situation is??! I know our legal system isn’t perfect, but wow. Wow! 12 jurors found him guilty based on that evidence?! And the appeals court denied his petition for a new trial?! Really??! Ugh, it just makes my blood boil.
Anyway, end rant… and now back to our regularly scheduled programming: this sesame chicken stir fry. 😉
This sesame chicken stir-fry is my favorite new go-to recipe. It can be prepared in under a half hour, making it perfect for a quick weeknight dinner, and it also stores well which makes it great for lunch.
I’ve been making a double batch of this on Sundays and then pre-portioning it into glass storage containers so lunches for the week are ready to go! It seriously saves so much time, money, and mental energy compared to having to worry about preparing lunches during the week!
- 1 tablespoon coconut oil
- 1 medium yellow onion, sliced
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1-inch piece of fresh ginger, minced
- 3 cloves garlic, minced
- ⅓ cup coconut aminos
- 3 tablespoons sesame oil
- 1 tablespoon coconut vinegar
- ½ teaspoon sea salt
- 2 tablespoons arrowroot powder
- 1 large head of broccoli, cut into florets (about 4 cups)
- 4 celery stalks, diagonally sliced
- 2 cups snow peas
- 3 green onions, thinly sliced
- 2 tablespoons sesame seeds
- Red pepper flakes (optional)
- Add coconut oil to a large pan over medium heat. Add the onion and chicken and cook for 8 - 10 minutes, or until the chicken is almost cooked through.
- While chicken is cooking, mix the minced ginger, garlic, coconut aminos, sesame oil, coconut vinegar, and sea salt together. Whisk in the arrowroot powder, then set sauce aside.
- Add the broccoli, celery, and snow peas to the chicken and cook 2 - 3 minutes, stirring frequently. Add the sauce and cook an additional 2 - 3 minutes, until chicken has reached an internal temperature of 165 degrees F and vegetables are tender.
- Top green onions, sesame seeds, and red pepper flakes (if using).