Easy Japanese Chicken Stir Fry with Broccoli
Fresh green veggies, lean chicken, and crunchy cashews meet up in a sweet 'n salty glossy sauce! Learn how to make an easy Japanese Chicken Stir Fry, then customize it with your favourite vegetables.
Servings 2
Calories 455kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 tablespoon high-heat oil, like avocado or grapeseed oil
- ½ pound chicken breast or chicken tenders, cut in bite-sized pieces
- 2 cups broccoli florets, trimmed
- 4 baby bok choy, sliced in half or quarters, lengthwise
- ½ medium red bell pepper, sliced
- ¼ medium white onion, sliced
- 1 clove garlic, minced
- ¼ cup cashews
- 2 teaspoons sesame seeds
- 1 green onion, thinly sliced
Marinade
- ¼ cup coconut sugar, or brown sugar
- 2 tablespoons mirin (a slightly sweet rice wine) substitute sake, marsala or sweet white wine if you can't find it)
- ¼ cup gluten-free tamari or soy sauce, or coconut aminos for paleo diet
- 2 tablespoons rice wine vinegar
- 1 teaspoon cornstarch (or arrowroot or potato starch) mixed with 3 teaspoons water
Instructions
- Whisk marinade ingredients together and set aside.
- Have all ingredients chopped and ready to add. Pat dry (as you don't want the vegetables to steam.)
- Heat a heavy-bottomed skillet over high heat. Drizzle in a teaspoon of the oil and tilt to coat the whole pan.
- Add broccoli to the hot pan and sauté for 2 - 3 minutes or until bright green and just beginning to become tender. Remove to a bowl.
- Add bok choy, pepper slices and onion slices to pan. Sauté for a few minutes until bok choy starts to wilt and peppers are beginning to blister. Remove to a bowl with the broccoli.
- Add remaining oil, tilt to coat pan. Add minced garlic and chicken pieces. Stir until all chicken pieces are brown. Add marinade, stir to coat completely.
- Add sautéed vegetables back into the pan and stir to coat with the marinade.
- If desired, thicken with a little cornstarch mixed with water. Then, toss in cashews, sprinkle with sesame seeds, garnish with sliced green onions and serve.
Video
Notes
Don't leave out the sugar in this recipe. It's necessary to balance the flavours.
See the recipe post for a list of other vegetables that work well in stir-fry recipes.
This recipe serves two or three people. Double it by clicking on the "2" beside Servings, above, and move the little slider along to 4 servings for the correct amounts.
Nutrition
Calories: 455kcal | Carbohydrates: 42g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1957mg | Potassium: 957mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1680IU | Vitamin C: 124mg | Calcium: 80mg | Iron: 3.3mg