Sticky Red Wine Chicken and Veggies Stir Fry
Simple, low-sodium, and big on flavor, this stir fry is better than carryout!
- 1 cup chicken, chopped in bite-sized pieces
- 10 spears asparagus, chopped
- 1 large carrot, sliced in thin coins
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp. coconut oil
- 3 Tbsp. soy sauce - optional
- 1/3 cup red wine
- 1/4 cup honey
- 1/2 Tbsp. fresh ginger, grated
- 1 Tbsp. cornstarch
- 1 cup cooked rice
Bring a steam pot to boil while you wash and prepare the asparagus, carrots, and peppers. Let these steam about 5 minutes then strain and rinse with ice cold water. Set aside.
Prepare the sauce with red wine, honey, ginger, and cornstarch (soy sauce if you’re using). Whisk together until well combined and set aside.
In a wok, large sauté pan, or Dutch Oven, warm the coconut oil on medium high heat. Add the minced garlic and sauté for about a minute, but not so long that it burns. Add the chicken (which should already be cooked), and then the vegetables. Let this cook for a minute or two before adding the sauce. Finally, add the cooked rice and fold the ingredients together.
Serve immediately with finely chopped green onions and/or sesame seeds sprinkled on top if you like.
Photos by Kacy Meinecke