Chicken Stir Fry

• 份量: 4 servings
• 總時間: 30 minutes

食材

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)

步驟

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.

營養

• 卡路里: 295 kcal
• 總脂肪: 12 g
• 飽和脂肪: 2 g
• 反式脂肪: 1 g
• 膽固醇: 73 mg
• 鈉: 1025 mg
• 總碳水化合物: 18 g
• 膳食纖維: 3 g
• 總糖: 9 g
• 蛋白質: 28 g