Chicken Stir-Fry [The Wok This Way Remix]

Quick, colorful stir-fry with tender chicken and crisp vegetables in savory Asian-inspired sauce. This is weeknight dinner perfection that’s healthy, delicious, and ready in minutes.

Makes

Serves 4

Total Time

25 min (15 min prep)

Ingredients

For Stir-Fry:
1 1/2 lbs (680g) boneless chicken thighs, cut into 1-inch pieces
3 tbsp (45ml) avocado oil, divided
2 bell peppers, sliced (any color, 300g)
1 large onion, sliced (200g)
2 medium carrots, julienned (140g)
1 medium zucchini, sliced into half-moons (200g)
3 cloves garlic, minced
1 tbsp (15g) fresh ginger, minced
3 green onions, chopped (30g)
2 tbsp (16g) sesame seeds for garnish

For Sauce:
1/4 cup (60ml) coconut aminos
2 tbsp (30ml) rice vinegar
1 tbsp (21g) raw honey
1 tbsp (15ml) toasted sesame oil
1 tsp (3g) arrowroot powder
1/4 tsp (0.5g) red pepper flakes
1 tsp (6g) sea salt
1/4 tsp (0.5g) black pepper

Make it Good For The Gut (Optional)

Use fermented coconut aminos for additional probiotics and deeper umami flavor. Add 1 tablespoon kimchi (chopped) during last minute of cooking for beneficial bacteria and spicy kick. Include 1 teaspoon fresh grated ginger beyond the recipe amount for digestive support and anti-inflammatory properties. Serve over fermented vegetables or alongside a small portion of sauerkraut for additional gut-friendly bacteria.

Remix Options

Protein Alternatives: Use beef sirloin, pork tenderloin, shrimp, or tofu for different flavors and textures – adjust cooking times accordingly. Vegetable Variations: Try broccoli, snap peas, mushrooms, baby corn, water chestnuts, or bok choy for seasonal variety. Sauce Modifications: Thai-style with fish sauce and lime, teriyaki with mirin and ginger, or spicy with sriracha and garlic chili sauce. Noodle Additions: Serve over rice noodles, shirataki noodles, or cauliflower rice for complete meal. Texture Enhancements: Add cashews, peanuts, or water chestnuts for crunch; bamboo shoots or baby corn for authentic Asian flavors. Heat Levels: Mild (omit red pepper flakes), medium (as written), or hot (add 1 sliced jalapeño or 1 tsp sriracha). Marinade Option: Marinate chicken in 2 tbsp coconut aminos, 1 tbsp oil, and 1 tsp ginger for 30 minutes before cooking.

Good To Know

High Heat Essential: Wok cooking requires very high heat to achieve proper sear on protein and maintain vegetable crispness – don’t overcrowd the pan. Prep Strategy: Have all ingredients cut and sauce mixed before starting to cook, as stir-frying happens very quickly once you begin. Chicken Thigh Advantage: Dark meat stays tender and juicy even with high-heat cooking, unlike breast meat which can dry out. Oil Selection: Avocado oil has high smoke point perfect for wok cooking, while sesame oil is added at end for flavor, not cooking. Vegetable Timing: Add harder vegetables first (carrots, peppers) then softer ones (zucchini) to ensure even cooking and optimal texture. Sauce Technique: Arrowroot powder thickens quickly – stir constantly when adding sauce to prevent lumps and achieve glossy finish. Garnish Impact: Sesame seeds and green onions added at end provide textural contrast and fresh flavor boost. Storage Tips: Leftovers keep 3 days refrigerated; reheat in skillet over high heat to restore crispness rather than microwave. Serving Suggestions: Perfect over cauliflower rice, quinoa, or brown rice for complete balanced meal.

steps

Prep:

In small bowl, whisk together coconut aminos, rice vinegar, honey, sesame oil, arrowroot powder, red pepper flakes, salt, and pepper until smooth. Set sauce aside.

Heat:

Heat 2 tablespoons avocado oil in large wok or heavy skillet over high heat until oil shimmers and almost begins to smoke.

Sear:

Add chicken pieces in single layer without overcrowding. Cook undisturbed for 2-3 minutes, then stir-fry 3-4 minutes more until golden brown and cooked through. Remove to plate.

Stir-Fry:

Add remaining 1 tablespoon oil to same pan. Add bell peppers, onion, and carrots. Stir-fry constantly for 3-4 minutes until vegetables are crisp-tender and lightly charred.

Add:

Add zucchini slices, minced garlic, and ginger to vegetables. Continue stir-frying for 2 minutes more until zucchini is just tender but still has bite.

Combine:

Return cooked chicken to pan and toss with vegetables. Pour prepared sauce over everything, stirring constantly to coat evenly.

Finish:

Continue stir-frying for 1-2 minutes until sauce thickens and becomes glossy, coating all ingredients evenly. Remove from heat immediately to prevent overcooking.

Serve:

Garnish with chopped green onions and sesame seeds. Serve immediately over rice, quinoa, or cauliflower rice while hot and vegetables retain their crisp texture.