Chicken
Chicken Stir Fry
4 servings
servings30 minutes
total timeIngredients
1/4 cup chicken broth
1/4 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 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
In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
Cook
In a large skillet or wok on medium high heat, add 1 tablespoon of oil. Add the chicken in a flat layer. Season with salt and pepper, and cook until lightly browned, about 4-5 minutes, stirring as needed. Remove the chicken to a plate.
Cook
Leaving any juices in the pan, add 1 tablespoon of oil along with the red bell pepper, onion, carrot, and broccoli. Cook the vegetables until tender, about 3-4 minutes.
Stir Fry
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 1-2 minutes, until the sauce thickens. Garnish with green onion and sesame seeds before serving.
Nutrition
Serving Size
-
Calories
295 kcal
Total Fat
12 g
Saturated Fat
2 g
Unsaturated Fat
-
Trans Fat
1 g
Cholesterol
73 mg
Sodium
1025 mg
Total Carbohydrate
18 g
Dietary Fiber
3 g
Total Sugars
9 g
Protein
28 g
4 servings
servings30 minutes
total time