Chinese Food Doesn’t Have to Be Unhealthy.

Ginger-Garlic Chicken Stir-Fry with Steamed Rice Recipe

A clean, whole-food take on a Chinese takeout favorite — no alcohol, no processed sauces, just real ingredients you'd recognize.

4 servings

Ingredients

• 1 pounds boneless, skinless chicken thighs, thinly sliced

• 3 cups broccoli florets

• 1 carrot, thinly sliced on the diagonal

• 4 garlic cloves, minced

• 1 tablespoons fresh ginger, grated

• 3 green onions, sliced (whites and greens separated)

• 3 tablespoons low-sodium tamari or coconut aminos

• 1 tablespoons rice vinegar

• 1 teaspoons raw honey

• 0.3 cups chicken bone broth

• 1 teaspoons arrowroot starch (or cornstarch)

• 2 tablespoons avocado oil, divided

• 1 teaspoons toasted sesame oil

• 1.5 cups long-grain white or brown rice

• 2.3 cups water (for rice)

• 0.3 teaspoons sea salt

• 1 teaspoons toasted sesame seeds

Steps

Start the rice: Rinse 1.5 cups long-grain white or brown rice in a fine mesh strainer until the water runs mostly clear. Combine with 2.3 cups water (for rice) and 0.3 teaspoons sea salt in a pot, bring to a boil, then cover and reduce to the lowest simmer.

Make the sauce: In a small bowl, whisk together 3 tablespoons low-sodium tamari or coconut aminos, 1 tablespoons rice vinegar, 1 teaspoons raw honey, 0.3 cups chicken bone broth, and 1 teaspoons arrowroot starch (or cornstarch) until the starch dissolves completely. Set aside.

Sear the chicken: Heat 1 tablespoon of 2 tablespoons avocado oil, divided in a large skillet or wok over high heat. Add 1 pounds boneless, skinless chicken thighs, thinly sliced in a single layer and sear undisturbed for 4 minutes 04:00, then stir-fry until just cooked through, about 2 more minutes. Remove to a plate.

Stir-fry the vegetables: Add the remaining 2 tablespoons avocado oil, divided to the same pan. Add 1 carrot, thinly sliced on the diagonal and cook 3 minutes 03:00, then add 3 cups broccoli florets and the white parts of 3 green onions, sliced (whites and greens separated). Stir-fry until the broccoli is bright green and crisp-tender, about 3 minutes.

Add aromatics and sauce: Push the vegetables to one side, add 4 garlic cloves, minced and 1 tablespoons fresh ginger, grated to the cleared space, and cook for 1 minute 01:00 until fragrant. Return the chicken to the pan, give the sauce a final whisk, and pour it in. Toss everything together and simmer until the sauce thickens and coats the pan, about 1 minute.

Finish and serve: Remove from heat and stir in 1 teaspoons toasted sesame oil. Fluff the rice with a fork. Serve the stir-fry over rice, topped with the green parts of 3 green onions, sliced (whites and greens separated) and 1 teaspoons toasted sesame seeds.

Notes

Swap in any vegetables you have on hand — snap peas, bell peppers, and bok choy all work well here. Coconut aminos make this soy-free; regular low-sodium tamari works too. For a budget-friendly version, chicken thighs and a bag of frozen stir-fry vegetables keep costs down without sacrificing whole-food quality.