Chicken Stir Fry
Ingredients
The sauce
-
2
tablespoons
cornstarch
-
2
tablespoons
water
-
⅓
cup
reduced sodium soy sauce
-
½
cup
chicken broth or coconut milk or water
-
2
teaspoons
fresh grated ginger
-
1
tablespoon
coconut sugar
-
pinch
red pepper flakes
-
2
teaspoons
sesame oil
The stir fry
-
1
tablespoon
coconut oil
-
1
pound
chicken breast cut into thin strips against the grain
-
2-4
cloves
garlic chopped
-
1
onion
cut into half moons
-
3-4
scallions thinly sliced
-
4
cups
broccoli florets
Instructions
- Combine cornstarch and water in a small bowl until smooth.
- Add soy sauce, chicken broth, ginger, coconut sugar, sesame oil, and red pepper flakes to the cornstarch mixture and mix well. Set aside.
- Heat coconut oil in a skillet over medium-high heat and cook the chicken for 2-3 minutes on each side until opaque. Remove from the pan.
- In the same pan, sauté onions, garlic, and green onions for a couple of minutes.
- Add broccoli and a splash of water, cover, and cook for 2-3 minutes until broccoli is vibrant green.
- Remove the cover, add the chicken and sauce, and cook until the sauce thickens, about 3-5 minutes.
- Serve over brown rice, cauliflower rice, or zoodles.
Nutrition Facts (estimated)
Servings
4
Calories
262
Total fat
9g
Total carbohydrates
17g
Total protein
29g
Sodium
1044mg
Cholesterol
73mg
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