Chicken Stir Fry
Prep Time: 10 minutes
Cook Time: 20 minutes
Feeds: 4-6 people
3 Tablespoon sesame oil
3-4 garlic cloves, minced
1/2 cup, yellow onion, diced
1 pound of chicken breasts, sliced into small strips or cubes
2 cups of broccoli florets
1 cup of shelled edamame or snap peas
1 cup of mushrooms, halved or sliced
1 red bell pepper
4 Tablespoon of low sodium tamari (gluten free)
4 Tablespoon of Coconut Aminos garlic sauce
1 teaspoon five spice powder
2 carrots, sliced
Brown or Jasmine rice, to be served with.
Clean and trim chicken to preferable size.
Add sesame oil to warm pan over medium- high heat. Add chicken and minced garlic to pan. Add in 2 Tablespoon of Coconut Aminos, Tamari and five spice powder, mix everything together. Let chicken cook, tossing occasionally.
Once chicken cooks about 6-8 minutes, remove to a plate.
Add 1 Tablespoon of sesame oil to pan. Add in diced yellow onion and let cook for about 3 minutes. Then add all the vegetables (broccoli, edamame, red bell pepper, carrots and mushrooms) Add the other 2 tablespoon of tamari and garlic sauce and the rest of the five spice powder. Let cook for about 5 minutes, tossing occasionally.
Add chicken back into pan and toss everything together and let cook for about 2 minutes. Serve immediately over jasmine or brown rice.
Feel free to use whatever vegetable you like or have on hand.
Cook the rice according to the instructions on bag.