📝 About This Recipe
This vibrant stir-fry celebrates the natural sweetness and deep savory profile of coconut aminos, a soy-free liquid seasoning that brings a sophisticated depth to the pan. By combining crisp seasonal vegetables with tender velveted chicken, we create a dish that balances the bright notes of fresh ginger and lime with the rich, caramel-like undertones of the coconut sap. It is a modern, health-conscious take on classic stir-fry techniques, offering a clean yet indulgent flavor profile that is naturally gluten-free and paleo-friendly.
🥗 Ingredients
The Protein & Marinade
- 1.5 pounds Chicken Breast (thinly sliced against the grain)
- 1 tablespoon Coconut Aminos (for the marinade)
- 1 teaspoon Arrowroot Starch (to help tenderize the meat)
- 1 teaspoon Toasted Sesame Oil
The Signature Umami Sauce
- 1/2 cup Coconut Aminos (the star liquid seasoning)
- 2 tablespoons Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (pressed or minced)
- 1 tablespoon Rice Vinegar (for essential acidity)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 teaspoons Arrowroot Starch (to thicken the glaze)
The Stir-Fry Aromatics & Vegetables
- 2 tablespoons Avocado Oil (or any high-heat oil)
- 2 cups Broccoli Florets (cut into bite-sized pieces)
- 1 large Red Bell Pepper (julienned)
- 1 cup Snap Peas (trimmed)
- 2 medium Carrots (sliced into thin rounds)
- 3 pieces Green Onions (whites and greens separated)
For Garnish
- 1 tablespoon Toasted Sesame Seeds
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Lime Wedges (for serving)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced chicken with 1 tablespoon of coconut aminos, 1 teaspoon of arrowroot starch, and 1 teaspoon of sesame oil. Let it marinate at room temperature for 15 minutes to 'velvet' the meat.
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2
Prepare the sauce by whisking together the 1/2 cup of coconut aminos, grated ginger, minced garlic, rice vinegar, chili flakes, and 2 teaspoons of arrowroot starch in a small jar or bowl. Ensure no lumps of starch remain.
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3
Heat a large wok or heavy-bottomed cast iron skillet over medium-high heat until a drop of water flicked onto it sizzles and evaporates instantly.
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4
Add 1 tablespoon of avocado oil to the wok. Add the marinated chicken in a single layer. Let it sear undisturbed for 2 minutes to develop a golden crust.
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5
Stir-fry the chicken for another 2-3 minutes until just cooked through. Remove the chicken from the wok and set aside on a plate to keep it tender.
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6
Wipe the wok if necessary, then add the remaining 1 tablespoon of oil. Toss in the broccoli and carrots, which take the longest to cook.
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7
Stir-fry the broccoli and carrots for 3 minutes. If the pan looks too dry, add a splash of water (1 tablespoon) to create steam, which helps soften the broccoli while keeping it bright green.
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8
Add the bell peppers, snap peas, and the white parts of the green onions. Stir-fry for another 2 minutes until the vegetables are tender-crisp.
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9
Give the prepared sauce a quick whisk to re-incorporate the starch, then pour it into the center of the wok.
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10
Allow the sauce to bubble and thicken for about 30-60 seconds until it turns into a glossy glaze that coats the back of a spoon.
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11
Return the cooked chicken and any accumulated juices back to the wok. Toss everything together vigorously for 1 minute to ensure every piece is coated in the ginger-coconut sauce.
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12
Remove from heat immediately. Stir in the green parts of the onions and a squeeze of fresh lime juice to brighten the flavors.
💡 Chef's Tips
Coconut aminos are less salty than traditional soy sauce; if you prefer more salt, add a pinch of sea salt at the very end. Always prep and chop all your vegetables before turning on the stove, as stir-frying happens very quickly. Don't overcrowd the pan; if your wok is small, cook the chicken in two batches to ensure it sears rather than steams. If you are avoiding starch, you can omit the arrowroot, but the sauce will be thinner and won't cling to the ingredients as well. For an extra layer of flavor, toast your sesame seeds in a dry pan for 2 minutes before using them as a garnish.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or cauliflower rice to soak up the extra sauce. Pair with a crisp, chilled glass of Riesling or a sparkling lime seltzer to balance the ginger heat. Side with a simple cucumber salad dressed in rice vinegar and sesame oil. Top with sliced avocado for a creamy contrast to the crunchy stir-fry vegetables. Add a drizzle of Sriracha or chili oil if you prefer a spicier finish.