Chicken Stir Fry

Ingredients

Stir Fry Sauce:

  • 58.75 g chicken broth
  • 58 g 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

Chicken Stir Fry:

  • 2 tablespoons avocado oil
  • 453.59 g 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
  • 182 g broccoli florets, cut into bite-sized pieces
  • 1 small yellow onion, chopped
  • 1 teaspoon finely grated fresh ginger
  • 4 garlic cloves, minced

Optional Garnish:

  • 1 tablespoon sesame seeds
  • 1 green onion, sliced

Method:

  1.  In a small bowl, whisk together the chicken broth, soy sauce, dry sherry, honey, sesame oil, rice vinegar, and arrowroot powder. Set aside.
  2. 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.
  3. 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.
  4. 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

 

Source: https://downshiftology.com/recipes/chicken-stir-fry/

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