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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This chicken stir-fry is quick, easy, and versatile. You can make it with a variety of veggies or just broccoli if you want to keep it simple. It’s full of Asian flavor without any of the junk.
2–3 tablespoons plus 1/4 cup extra-virgin olive or Tonnelli Avocado Oil, divided
1 and 1/2 to 2 pounds chicken cutlets, cubed
1 teaspoon salt, plus more to taste
1 teaspoon onion powder
1 onion, diced
1 bag frozen stir fry vegetables
4 cloves garlic, sliced
1 tablespoon ginger
black pepper, to taste
In a large frying pan, heat two to three tablespoons oil.
Season chicken with salt and pepper and add to pan. Cook for approximately three minutes per side, until lightly cooked.
Remove from pan and set aside.
In the same pan, add some more oil if needed and sauté onion until translucent. Add garlic cloves and cook until fragrant. Add frozen vegetables and mix. Sauté until vegetables are soft.
In a bowl, mix one-fourth cup oil, coconut aminos, ginger, salt, and onion powder.
Add chicken to the vegetables and pour sauce over it. Mix and simmer for 30 minutes. Serve over ramen noodles or brown rice.
Styling and photography by Chay Berger
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