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5 from 9 votes

20 Minute Ginger Almond Crispy Chicken Stir Fry With Bone Broth Rice :: Nut Free Options and Rice Alternatives Included!

Bone broth packed rice, and crispy chicken in a veggie-packed stir fry with a kid-friendly flavor! All in 20 minutes!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: ginger almond chicken stir fry, ginger almond chicken stir fry recipe, gluten-free crispy chicken stir fry
Servings: 6 servings
Author: Renee - www.raisinggenerationnourished.com

Ingredients

FOR THE BONE BROTH RICE ::

FOR THE CHICKEN ::

  • ¼ cup potato starch or arrowroot, or tapioca flour
  • 1 tsp ground ginger divided
  • ½ tsp sea salt
  • 3-4 cups cooked chicken sliced into strips or cubes (You could use raw chicken – the cook time will be a bit longer however. I used leftover chicken from my Instant Potted chicken from the weekend – slow cooker chicken works too!)
  • 3 tbsp friendly fat to cook in divided (Avocado oil, ghee, butter, tallow, lard, or coconut oil are good choices)

FOR THE SAUCE ::

  • ¼ cup coconut aminos
  • 4 large cloves of garlic minced
  • 2 tbsp white wine vinegar
  • 2 tbsp almond butter Or cashew butter. If you are nut free use sunflower seed butter. If you can’t have seeds or nuts, I would use a tablespoon or so of ghee for the nutty richness
  • 2 tsp raw honey
  • ½ - 1 tsp ground ginger

FOR THE STIR FRY ::

  • ½ large onion sliced into strips
  • 8 oz mushrooms sliced
  • 1 small red pepper sliced into strips
  • 1 lb frozen broccoli Or 1 head of fresh broccoli florets. I get the big bag of frozen organic broccoli at Costco
  • Sea salt/pepper to taste
  • Green onions to garnish optional

Instructions

GET THE RICE GOING ::

  • Put the bone broth, rice, and ghee in a pot with the lid on. Bring to a low simmer for 15 minutes while you prepare the rest of the meal. When the rice has simmered for 15 minutes and all the bone broth is absorbed, turn the heat off, keep the lid on, and let it rest about 5 minutes, or until you are ready to serve your meal.

PREPARE THE CHICKEN ::

  • Put the potato starch, ginger, and salt in a dish and whisk to combine. Toss the chicken in the starch mixture to coat. Heat a large skillet to medium-high heat, melt the ghee, and toss the chicken in. Cook the chicken until golden brown and crispy, stirring occasionally – about 5 minutes. You can prepare the sauce while the chicken cooks. When the chicken is done cooking, set it aside until the stir fry is done.

PREPARE THE SAUCE ::

  • While the chicken crisps up, put the sauce ingredients into a bowl and whisk to combine. Set aside until it is time to pour into the stir fry.

MAKE THE STIR FRY ::

  • Melt the ghee in the large skillet over medium-high heat. Toss all the veggies into the pan with a big pinch of sea salt and cook for 5 minutes until the onions are translucent and the veggies are tender/crisp. Add the crispy chicken and the sauce, stir to combine, and cook about 3 minutes until the sauce thickens (the starch on the chicken will thicken the sauce!). Sea salt and pepper the stir fry to your taste, and serve the stir fry over the bone broth rice. Garnish with green onions if you wish!

Notes

See above in blog post for Cauli Rice or veggie noodle options if you are grain free!