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  • Kelly Cefalu

Takeout Style Chicken Stir Fry

Updated: May 29, 2020

Love Chinese takeout but hate the way it makes you feel? SAME.

I just discovered the use of arrowroot starch and wow! It's can be used to thicken any sauce and was exceptional in this stir fry.

The sauce + chicken + rice + veggies = happy tastebuds (& tummy!)

Let's get cookin'!

What you'll need:

  • Brown rice: or your favorite kind of rice!

  • Chicken tenderloins: or chicken breast

  • Zucchini squash

  • Red bell pepper

  • Red onion

  • Sesame oil

  • Light sodium soy sauce or coconut aminos

  • White vinegar: or rice vinegar

  • Minced garlic

  • Ground ginger

  • Pepper

  • Onion powder

  • Arrowroot starch: or cornstarch

  • Green onion

  • Black sesame seeds

First, cook up your rice! I used my Instant pot with 1 cup of rice and 1 1/4 cup of water on high pressure for 20 minutes.

While your rice is cooking, cut up the chicken tenderloins or breasts into 1-inch cubes and cut up zucchini, red bell pepper, and red onion into small pieces.

Heat 1 teaspoon of the sesame oil in a large frying pan or wok over medium heat.

Add chicken pieces to the pan and sauté for about 5 minutes or until chicken appears to be all white.

Add cut up zucchini, red bell pepper, and red onion to the pan and cook for another 10 minutes, tossing frequently.

While the chicken and veggies are cooking, in a small bowl, whisk together remaining sesame oil, soy sauce or coconut aminos, white vinegar, minced garlic, ground ginger, pepper, and onion powder until fully combined.

Reduce stovetop heat to low and pour sauce and arrowroot starch into pan.

Mix well until sauce thickens and coats chicken and vegetables - about 5 minutes.

Serve over rice and top with green onion and black sesame seeds. Enjoy!!!

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