Ingredients

Scale

Chicken
1½ lb boneless, skinless chicken thighs or breasts (thinly sliced against the grain)
1 tbsp avocado oil or olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper

Vegetables
3 cups broccoli florets
1 large red bell pepper, thinly sliced
2 medium carrots, thinly sliced or shaved
1½ cups snap peas or snow peas
4 green onions, sliced (white and green separated)

Clean Tamari Sauce
⅓ cup tamari (or coconut aminos for slightly sweeter)
2 tbsp water or chicken broth
1½ tbsp honey or pure maple syrup
2 cloves garlic, finely grated or minced
1 tbsp fresh ginger, grated (optional but grounding) or 1 tsp ground
1 tbsp rice vinegar or fresh lime juice
1 tsp toasted sesame oil (add at the very end)

For Serving
3 cups cooked white rice (jasmine or basmati)
Extra sliced green onion or sesame seeds, optional

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Instructions

Begin by cooking the white rice according to package directions. Fluffy jasmine or basmati rice is the foundation of this clean chicken stir fry, and starting it first keeps the rest of the cooking calm and unhurried.

While the rice cooks, thinly slice the chicken and season lightly with salt and pepper. Set aside.

In a small bowl, whisk together the tamari, water or chicken broth, honey, garlic, ginger, and rice vinegar or lime juice. This clean stir fry sauce is simple and balanced — savory with just enough warmth. Set aside.

Heat a large skillet or wok over medium-high heat. Add the oil and allow it to warm until the pan feels hot but steady.

Add the chicken in a single layer and let it cook undisturbed for 3–4 minutes, until lightly golden. Flip and cook until just cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the vegetables, starting with broccoli and carrots. Cook for 2–3 minutes, stirring occasionally, until they begin to soften but stay vibrant.

Add the bell pepper, snap peas, and the white parts of the green onions. Continue cooking until all vegetables are tender-crisp. If the pan becomes dry, add a small splash of water to keep everything moving gently.

Return the chicken to the pan and pour in the tamari sauce. Stir to coat everything evenly and let it simmer for 1–2 minutes, until the sauce lightly clings to the chicken and vegetables.

Turn off the heat and drizzle in the sesame oil. Taste and adjust seasoning if needed.

Serve the clean chicken stir fry over warm white rice. Finish with the green parts of the onions and sesame seeds, if using.

Prep Time: 15 min
Cook Time: 15 min