Vegan Garlic Ginger Stir Fry

Total time35 min

Prep time20 min

Cook time15 min

4.5

(10)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp coconut aminos
1 tbsp arrowroot starch

For the sauce

3 tbsp coconut aminos
2 tbsp fresh lemon juice
½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp arrowroot starch
½ tsp sea salt

For the stir fry

2 tbsp avocado oil, divided
5 cloves garlic, minced
2 tbsp fresh ginger, peeled and minced
2 cups broccoli florets
2 heads baby bok choy, halved lengthwise
1 red bell pepper, thinly sliced
3 scallions (green tops only), thinly sliced

For serving

1 tbsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 2 tbsp coconut aminos and 1 tbsp arrowroot starch until evenly coated. Set aside while you prepare the remaining ingredients.
2
In a small bowl, whisk together the remaining 3 tbsp coconut aminos, lemon juice, chicken broth, 1 tsp arrowroot starch, and sea salt until the starch is fully dissolved. Set the sauce aside.

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