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Recipe Corner: Maple Ginger Stir Fry



Spring is here and maple syrup season in well underway, there's no better way to celebrate than by incorporating this natural sweetener into your culinary creations. This Maple Ginger Stir Fry recipe combines the rich, complex flavor of maple syrup with the zing of fresh ginger for a deliciously vibrant dish that's perfect for welcoming the changing season. With a harmonious blend of sweet and savory flavors, this stir fry is sure to delight your taste buds and satisfy your cravings for something both comforting and fresh. Let's dive into this delightful recipe that celebrates the essence of maple syrup season with every flavorful bite.

Recipe Type: Lunch/Dinner

Dietary Info: Gluten Free, Dairy Free

Total Time: 30 minutes

Serving Size: 2

Ingredients:

1/2 cup Brown Rice

10 ozs Chicken Breast (cut into small cubes)

1 tbsp Sesame Oil (divided)

2 Carrot (medium, peeled, and sliced thin)

1 cup Snap Peas (trimmed and chopped)

1/3 cup Water (divided)

2 tbsps Coconut Aminos

2 tsps Ginger (fresh, grated or minced)

2 tbsps Maple Syrup

1 Garlic (clove, minced)

1/2 tsp Arrowroot Powder Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately 1 1/2 cups stir fry and 3/4 cup rice.

Additional Toppings

Hot sauce, red pepper flakes, sesame seeds, chopped cashews, or green onion.

Veggies

Use broccoli, cauliflower, bell pepper, or mushrooms instead.

No Coconut Aminos

Use soy sauce or tamari instead.

No Chicken Breast

Use chicken thighs.

Directions: 1. Cook the rice according to package directions.

2. Meanwhile, heat half of the sesame oil in a pan over medium heat. Add the chicken and

cook for five to seven minutes or until cooked through. Transfer to a plate.

3. Add the carrots and snap peas to the pan. Stir to combine with any remaining juices in

the pan then add two-thirds of the water and cover with a lid. Steam the vegetables for

four to five minutes or until just tender.

4. Meanwhile, in a small bowl combine the coconut aminos, ginger, maple syrup, garlic,

arrowroot powder, and the remaining sesame oil and water and mix well.

5. Add the chicken back to the pan with vegetables then pour in the ginger sauce. Cook for

one to two minutes or until the sauce begins to bubble and thicken and the chicken

warms through.

6. Divide the rice and chicken stir fry between bowls or meal prep containers. Enjoy!

Show us how you recreate or modify this recipe by using the hashtag #ournaturalseats

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