Easy Chicken Stir Fry
This is a delcious asian inspired meal that requires very few ingredients and very little time.
Servings 6 people
Ingredients
Instant Pot Rice (use IP rice setting)
- 2 cups dry white rice
- 2 cups water
- 1 tbsp oil
Chicken & Marinade
- 1/3 cup soy sauce sub coconut aminos for whole 30 compliance
- 1/2 tsp garlic powder
- half of one clementine or a wedge of an orange
- 1 tbsp olive oil
- 2 tbsp pure maple syrup
- 2 large Chicken breasts diced
Additional Ingredients
- 16 oz mixed asian vegetables
Instructions
- Start by getting the rice cooking. Whether you use your instant pot/pressure cooker or another method, always get your rice going first.
- While the rice is cooking, dice your chicken and throw in the marinade ingredients. (This meal is better if you dice your chicken and marinate it in the marinade for a minimum of a couple hours.)
- Cook the chicken in a dutch oven, cast iron skillet, or frying pan for 7 minutes on each side or until the inside is no longer pink.
- Once the chicken is fully cooked you can either throw your veggies on top and cover until the veggies are soft OR, if you are short on time, cook the veggies separate while the chicken is also cooking. (I like to add some extra soy and maple syrup toward the end of the cooking process)
Notes
If you desire a thicker sauce, simply mix a mounding tablespoon of arrowroot powder or cornstarch with 1/3 cup of water and add to the mixture once everything has cooked through.