Chicken Stir Fry
Ingredients
Chicken and Sauce
-
1
lb
Boneless skinless chicken breasts
-
¾
tsp
Sea salt
-
¼
tsp
Black pepper
-
1
tbsp
Chicken broth, reduced sodium
-
1½
tbsp
Coconut aminos
-
¼
cup
Honey
Vegetables
-
4
tbsp
Olive oil
-
1
cup
Mushrooms, sliced
-
1
cup
Broccoli, cut into medium florets
-
1
cup
Sugar snap peas
-
1
large
Bell pepper, cut into strips
-
¼
tsp
Sea salt
-
⅛
tsp
Black pepper
-
4
cloves
Garlic, minced
-
1
tbsp
Fresh ginger, grated (optional)
Instructions
- Pat the chicken dry, cut into bite-sized pieces, and season with salt and pepper.
- In a bowl, whisk together chicken broth, coconut aminos, and honey. Add chicken and stir to coat. Marinate for 15 minutes.
- Heat 2 tablespoons of oil in a wok until very hot. Add mushrooms and stir fry until soft.
- Add broccoli, snap peas, and bell peppers. Season with salt and pepper and stir fry until crisp-tender.
- Push vegetables to the sides, add garlic and ginger, and sauté until fragrant. Transfer vegetables to a plate to keep warm.
- Add remaining oil to the pan and heat. Add chicken in a single layer and cook until done.
- Combine vegetables back with chicken, pour remaining marinade, and simmer until sauce thickens.
Nutrition Facts (estimated)
Servings
4
Calories
307
Total fat
16.8g
Total carbohydrates
14.7g
Total protein
26.6g
Sodium
0mg
Cholesterol
0mg
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