High Fructose Corn Syrup Free Easy Chicken and Vegetable Stir-Fry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
See allKroger Uncooked Boneless Skinless Chicken Breast
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast FilletsSimple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets
Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
- 2 tbsp garlic-infused oil, divided
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, peeled and cut into thin matchsticks
- 2 cups baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
For the sauce
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For serving
- 4 cups cooked white rice, for serving
- 1 tsp sesame seeds, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, sesame oil, and cornstarch until the cornstarch is fully dissolved. Add the red pepper flakes, if using. Set the sauce aside.
- 2
Heat 1 tbsp of the garlic-infused oil in a large wok or 12-inch skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the pieces are opaque throughout with no pink at the center. Transfer the chicken to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!