Chicken Stirfry

Chicken Stirfry

May 24, 2024


  • 2 cups of Chef Hak’s Mediterranean Vegetables
  • 1 lbs chicken breast, cut into thin slices
  • 1 tbs avocado oil
  • ½ cup soy sauce or coconut aminos
  • ½ cup chicken broth
  • 1 tbs all purpose flour or tapioca flour for gluten free
  • 1 tbs date paste or brown sugar
  • 1 tsp sesame seed oil
  • 1 tsp rice wine vinegar
  • 2in piece of ginger, peeled and grated or finely minced
  • 1 cloves garlic, grated or finely minced
  • White rice for serving
  • Sesame seeds for serving
  • Green onions for serving


  • Heat a large skillet on medium heat. Add avocado oil, allow to heat and then add sliced chicken. Saute for 5-7 minutes, until fully cooked. Remove the pan and set aside.
  • In the same skillet, add Chef Hak’s Mediterranean Vegetables and allow to cook for 5 minutes or until fully thawed. Add back the chicken, stirring to combine.
  • In a bowl, whisk together the remaining ingredients to create the sauce. Pour the sauce into the skillet and simmer for 3-5 minutes or until thickened.
  • Serve with rice, sesame seeds and green onions for topping.

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