Chicken Stir Fry

Stir frying is a cooking method popular in Asia.
In this method, ingredients are fried in a wok, stirring constantly; a small amount of very hot oil is used.

Ingredients:

For the sauce:
¼ cup chicken stock
¼ cup TAMARI soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar (or apple cider vinegar)
1 tablespoon cornstarch

For the chicken:
2 tablespoons avocado oil
450 g chicken breast meat, cut into 2-3 cm pieces
salt and pepper (to taste)
1 red bell pepper, cored and chopped
1 small carrot, finely chopped
2 cups (200 g) broccoli florets, cut into bite-sized pieces
1 small onion, chopped
1 teaspoon finely grated fresh ginger
4 garlic cloves, chopped

Additional ingredients (optional):
1 tablespoon sesame seeds
Chopped spring onions

Directions:

1. In a small bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, rice vinegar, and cornstarch. Set aside.
2. In a large skillet (or wok), add one tablespoon of oil (over medium heat). Add the chicken in an even layer. Season with salt and black pepper and cook until lightly browned (about 4–5 minutes). Stir occasionally. Transfer the chicken to a plate.
3. Reserving any liquid in the skillet, add one tablespoon of oil. Add the red pepper, onion, carrots, and broccoli. Cook until tender (about 3–4 minutes).
4. Return the chicken to the skillet along with the minced ginger and garlic. Stir for 30 seconds. Pour in the previously prepared sauce and cook, stirring constantly, for another 1-2 minutes (until the sauce thickens).
5. Serve with scallions and sesame seeds (optional).

Yield: 4 servings
Recipe: downshiftology.com