This stir fry is deeply flavored and oh so addictive thanks to the Ethiopian Berbere spice!
2 Tablespoons avocado oil
4 boneless skinless chicken thighs, cut into 1/2” pieces, 1 1/2 pounds
4 zucchini, 1 1/2 pounds
1 red bell pepper, 8 ounces
6 carrots, 1 pound
1 red onion, 12 ounces
2 cloves garlic, minced
2 Tablespoons minced fresh ginger
1 Tablespoon Ethiopian Berbere spice mix, see notes
1/2 cup coconut aminos
Start by cutting off both ends from the zucchini, then split them in half lengthwise. Lay each half flat side down on the cutting board, then slice crosswise into 1/4″ half moon slices.
Peel the carrots and thinly slice them – less than 1/4″ thick.
Prep the garlic and ginger, and place them together in a small dish.
Heat a large, 15″ skillet, over high heat until hot but not smoking. Add 1 tablespoon of the avocado oil to the pan along with the chicken. Sauté over high heat until the chicken is browned and just done. Remove the chicken from the pan and set it aside.
Add the remaining tablespoon of avocado oil to the pan along with the prepped veggies. Sauté over high heat until the veggies are crisp tender, stirring often, 5-6 minutes.
When the veggies are crisp tender, add the garlic and ginger along with the berbere spice to the pan. Cook until fragrant stirring constantly, about 1 minute.
Turn the heat off and add the coconut aminos to the pan.
Stir to combine and serve with your choice of sides.
Ethiopian Berbere spice mixes can vary greatly in heat. The one I use is from The Silk Road, a local Montana company that is linked in the post if you’d like to order from them. Their spice blend is very balanced and just warm, not hot, to your tongue if you taste the spice mix plain.
- Prep Time: 20
- Cook Time: 10
- Category: Stir Fry
- Method: Stove Top
- Cuisine: Ethiopian
Keywords: Ethiopian Berbere Spice, Berbere Spice, Chicken Stir Fry, Chicken Stir Fry Recipe