This is one of my favorite meals! It’s simple, nutritious, and flexible, adaptable with special diets and is food allergy-friendly. If you’re gluten-free, dairy-free, or vegan, this recipe will work for you. Make this recipe your own by adding your favorite veggies, protein, and spice level.
This meal is heart-healthy, anti-inflammatory, and great for digestion. Tempeh is a fermented food that offers high protein and fiber content, along with great gut health benefits from the fermentation process. If you’re not into tempeh or chicken, simply omit them, and this recipe is still hearty and delicious. The peas, mushrooms, and Bragg Aminos offer a good source of protein. You could also add toasted sesame seeds or cashews.
If you’re short on time, buy a large bag of frozen stir fry veggies and save the chopping time. Frozen veggies are cheaper and just as nutrient-dense than fresh veggies. And now, onto the recipe!
Asian-Inspired Stir Fry with Chicken or Tempeh
Prep time: 30 mins
Cook time: 35 mins
Additional time: 15 mins
Total time: 1 hr 20 mins
½ cup Bragg Liquid Aminos OR low sodium soy sauce without added sugar or preservatives. (If gluten-free, Bragg and Tamari sauce are good options.)
¼ cup rice wine vinegar (without added sugar)
¼ cup coconut aminos (if you can’t find it, sub with Tamari sauce)
2 inches of fresh ginger, minced
3 cloves of fresh garlic, minced
1 large onion, diced
1 tablespoon sesame oil
2 cups of jasmine or basmati rice
½ cup frozen peas
1 cup carrots, chopped
1 cup mushrooms, chopped
1 cup broccoli florets, chopped
1 bell pepper (red, orange, or yellow), chopped
½ of a full sized bok choy, or 2 baby bok choy, chopped (or spinach)
1 (8 ounce) can of sliced water chestnuts, drained
1 package of boneless, skinless chicken breast (hormone & antibiotic-free, if possible) OR
1 package of tempeh (If gluten-free, check label carefully for gluten-free, as not all varieties are).
Fresh lemon or lime
Optional: For a little kick, add 1 teaspoon of your favorite hot sauce OR ¼ teaspoon red pepper flakes; For extra sweet and sour flavor, add 1 cup of chopped pineapple to the mix; For extra flavor and protein, add toasted black sesame seeds or roasted cashews.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine Bragg liquid aminos, coconut aminos, and rice wine vinegar in a small bowl; stir until smooth. Mix garlic, ginger (and hot sauce or pepper flakes, if using), and coat chicken / tempeh with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat (Be careful not to let the oil burn!). Cook and stir onion, bell pepper, water chestnuts, broccoli, peas, carrots, bok choy, and mushrooms until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken / tempeh from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken / tempeh until slightly pink (chicken only) on the inside, about 3 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice. Squeeze fresh lemon or lime on top. Enjoy!
Have you made this recipe? I'd love to hear what you thought, and any questions in the comments below! If you loved this recipe, please like, comment, and share! 🙂
Maintaining healthy digestion and discovering which foods are nourishing for your body’s needs can be complicated. But with support, creativity, and persistence, change is possible. If you're looking for health and wellness guidance or cooking support, you've come to the right place. Please reach out at firstname.lastname@example.org. Be well, friends!