Chicken Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

¼ cup chicken broth

¼ cup tamari soy sauce (or coconut aminos)

1 tablespoon dry sherry (optional - this isn't required, it's just an extra flavor-boost if you have it)

1 tablespoon honey

1 teaspoon sesame oil

1 teaspoon rice vinegar (or apple cider vinegar)

1 tablespoon cornstarch (or arrowroot powder)

2 tablespoons avocado oil

1 pound boneless skinless chicken breast (cut into 1-inch pieces)

salt and pepper (to taste)

1 red bell pepper (deseeded and chopped)

1 small carrot (thinly sliced)

2 cups broccoli florets (cut into bite-sized pieces)

1 small yellow onion (chopped)

1 tablespoon finely grated fresh ginger

4 garlic cloves (minced)

1 tablespoon sesame seeds

1 green onion (sliced)

Directions

Whisk

Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.

Cook the chicken. In a large skillet or wok on medium high heat, add one tablespoon of oil. Add the chicken in a flat layer. Season with salt and black pepper, and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Remove the chicken to a plate.

Cook the vegetables. Leaving any juices in the pan, add one tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3 to 4 minutes.

Stir Fry

Toss it all together. Add the chicken back to the pan with the minced ginger and garlic. Stir for 30 seconds. Pour in the sauce and stir fry for another 1 to 2 minutes, until the sauce thickens.

Garnish with green onion and sesame seeds before serving.

Nutrition

• Calories: 296 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 73 mg
• Sodium: 976 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 29 g